Q : What is the best way to select a good butternut squash?

A : Look for a squash that feels heavy for its size with a hard, matte skin free of soft spots or blemishes. A deep, even color indicates ripeness and sweetness

Q : What does butternut squash pair well with?

A : Butternut squash pairs well with flavors like garlic, sage, thyme, and citrus. It also complements ingredients like sweet potatoes, wild rice, black beans, white beans and roasted vegetables.

Q : Can I make this casserole ahead of time?

A : Yes, you can prepare the casserole a day in advance. Simply assemble it, cover, and refrigerate. Bake it when you're ready to serve.

Q : How do I reheat leftovers?

A : Reheat leftovers in the oven at 350°F (175°C) until warmed through. Use the microwave on medium heat for a quicker option.

Q : Is this butternut squash casserole recipe gluten-free?

A : Yes, this butternut squash and sweet potato casserole is naturally gluten-free, making it a great option for those with dietary restrictions.

Butternut Squash and Sweet Potato Casserole

Description

Enjoy this healthy, vegan butternut squash casserole recipe that's easy to make and perfect as a side dish for fall, Thanksgiving dinner, and Christmas. Try it today for a nutritious and delicious addition to your holiday table.

Ingredients

1 Butternut Squash, peeled

1 - 2 Sweet Potatoes, peeled

2 Cloves of Garlic, minced

2 - 3 sprigs Fresh Thyme, leaves removed

2 - 3 sprigs Fresh Sage, finely chopped

2 - 3 tbsp Olive Oil

1 Orange, zest and juice

1/4 tsp Cayenne Pepper

Salt and Freshly Ground Pepper, to taste

Topping Ingredients

2 - 3 tbsp Pumpkin Seeds (or pepitas or seed mix)

2 - 3 tbsp Dried Cranberries

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Instructions

1. Preheat the Oven - Preheat the oven to 200ºC (400°F).

2. Peel and Cut the Vegetables - Peel the butternut squash and sweet potatoes with a vegetable peeler. Cut both the butternut squash and sweet potatoes in half, vertically. Use a sharp knife to cut the vegetables in thin half-moon slices.

3. Prep the Casserole - Combine the garlic, thyme, sage, olive oil, the zest and juice of an orange and the cayenne pepper in a small bowl. Add the sliced vegetables to a large bowl, pour over the garlic, herb and citrus mixture, mix well and season with salt and pepper. Add the pumpkin seeds and cranberries to the small bowl (that contained the garlic, herb and citrus mixture) mix around to coat seeds and cranberries. Arrange the butternut squash and sweet potato slices in a baking dish. Sprinkle with the pumpkin seeds and cranberries. Cover with foil.

4. Bake the Casserole - Bake the casserole for 40 - 45 minutes. Remove the foil and bake for another 10 - 15 minutes, or until cooked through.

5. Serve and Enjoy!

Notes

Storage Instructions

Fridge: Store in an airtight container for 2-3 days.

Freezer: Freeze leftovers in an airtight container for up to 3 months. Defrost in the fridge overnight or on the countertop for an hour or two.

Reheating: Once defrosted, cover and warm through in the oven at 175°C (350°F) or use the microwave for a quicker alternative.

Use Leftovers: Add to soups, vegetable curries, or pearl barley risotto.

Prep Time: 10 - 15 minutes
Cook Time: 50 - 60 minutes
Category: Side Dishes
Method: Oven Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 191
Sugar: 9.9 g
Sodium: 128.2 mg
Fat: 6.3 g
Carbohydrates: 34.7 g
Protein: 3.5 g
Cholesterol: 0 mg