Squash Butternut Wellplated Nutty Hearty

Wholesome Butternut Squash Casserole With Sweet Potato

If you’re looking for a delicious and nutritious dish to add to your dinner rotation, look no further than this wholesome butternut squash casserole with sweet potato. Packed with flavor and loaded with seasonal ingredients, it’s a guaranteed crowd-pleaser.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 large sweet potato, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried sage
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup vegetable broth
• 1/2 cup almond milk
• 1/4 cup nutritional yeast
• 1/4 cup breadcrumbs

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the cubed butternut squash and sweet potato. Drizzle with olive oil and toss to coat.
3. Add the dried thyme, rosemary, sage, garlic powder, salt, and pepper to the bowl. Mix well to evenly distribute the spices.
4. Transfer the seasoned squash and sweet potato mixture to a baking dish. Pour the vegetable broth over the top.
5. Cover the dish with foil and bake for 40 minutes, or until the vegetables are tender.
6. Remove the foil and pour the almond milk over the cooked vegetables. Sprinkle with nutritional yeast and breadcrumbs.
7. Return the casserole to the oven and bake for an additional 10 minutes, or until the topping is golden and crispy.
8. Remove from the oven and let it cool for a few minutes before serving.

How to prepare:

This butternut squash casserole is a breeze to prepare. Start by peeling and cubing the butternut squash and sweet potato. Toss them in olive oil and season with dried thyme, rosemary, sage, garlic powder, salt, and pepper. Bake the veggies in a vegetable broth until tender. Then pour almond milk over the top and sprinkle with nutritional yeast and breadcrumbs. Bake for a few more minutes until the topping is golden and crispy. Serve warm and enjoy!

Preparation time: 1 hour

Servings: 4

Nutrition Facts:

Calories: 220 | Fat: 6g | Carbohydrates: 38g | Fiber: 8g | Protein: 6g

Tips:

• Feel free to add some extra spices or herbs to the casserole, such as paprika or thyme, to suit your taste preferences.
• If you’re not a fan of almond milk, you can substitute it with any other plant-based milk or regular dairy milk.
• To make the casserole even heartier, you can top it with some shredded cheese before baking. Vegan or dairy-free alternatives are readily available at most grocery stores.
• This casserole makes a great side dish for Thanksgiving or any other holiday gathering. It pairs well with roasted turkey or chicken.

FAQs:

Q: Can I prepare this casserole in advance and reheat it later?

A: Absolutely! This casserole can be prepared ahead of time and reheated in the oven or microwave. Just make sure to cover it to prevent drying out.

Q: Can I freeze leftovers?

A: Yes, you can freeze any leftovers of this butternut squash casserole. Simply store it in an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Q: Can I use other types of squash instead of butternut squash?

A: Of course! This recipe works well with other winter squashes like acorn squash or kabocha squash.

Enjoy this wholesome butternut squash casserole with sweet potato as a comforting and nutritious addition to your next meal. With its blend of seasonal flavors and creamy texture, it’s bound to become a family favorite. Try it today!