Autumn Leaves

READY IN: 30mins
Recipe by echo echo

The title of this vegetable-rice dish refers to the colors in the dish which are similar to autumn foliage--however, you can eat it year-round (as long as you have summer squash available to you at the grocery store). The cooking time shown does not include time to cook rice, so add this if you're not using left-over rice.

Top Review by Sharon123

Mmmm, I loved this dish! I halved the recipe, and added some chopped red pepper and frozen peas. I sprinkled on a little more Parm when I served it. So good. Thanks!

Ingredients Nutrition


  1. Preheat the oven to 350°.
  2. Sauté the squash, onion and tomatoes in 2 T butter until tender.
  3. Melt 1/4 cup butter in saucepan and stir in the flour.
  4. Gradually add the bouillon, stirring until thickened.
  5. Stir in the cream, basil, parsley and pepper.
  6. Remove from the heat and stir in the vegetables and rice.
  7. Put in a greased 2-quart casserole and sprinkle with parmesan.
  8. Bake in oven until bubbly and heated through.

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