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Butternut Squash and Sweet Potato Casserole Recipe

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3.8 from 7 reviews

A warm and flavorful butternut squash and sweet potato casserole infused with fresh herbs, citrus, and a hint of cayenne pepper, topped with crunchy pumpkin seeds and sweet dried cranberries. Perfectly baked to tender perfection, this dish brings together autumnal flavors in a comforting, vibrant casserole ideal for a cozy meal.

  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings

Ingredients

Vegetables and Herbs

  • 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

Seasonings and Citrus

  • 2 – 3 tbsp Olive Oil
  • 1 Orange, zest and juice
  • ¼ 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

Instructions

  1. Preheat the Oven: Preheat your oven to 200ºC (400°F) to ensure it is hot and ready for the casserole, which will help achieve a nicely baked dish.
  2. Peel and Cut the Vegetables: Using a vegetable peeler, remove the skin from the butternut squash and sweet potatoes. Then, cut each in half vertically, and slice into thin half-moon pieces using a sharp knife for even cooking.
  3. Prep the Casserole: In a small bowl, combine minced garlic, fresh thyme leaves, chopped sage, olive oil, the zest and juice of one orange, and cayenne pepper. Pour this flavorful mixture over the sliced vegetables in a large bowl, tossing everything thoroughly to coat the slices. Season with salt and freshly ground pepper to taste. Toss the pumpkin seeds and dried cranberries in the residual mixture from the bowl to coat them, then arrange the vegetables evenly in a baking dish. Sprinkle the coated seeds and cranberries over the top. Cover the dish with foil to retain moisture during the initial baking phase.
  4. Bake the Casserole: Place the covered casserole into the preheated oven and bake for 40 to 45 minutes. Then, remove the foil carefully and continue baking for an additional 10 to 15 minutes to allow the top to crisp slightly and for the vegetables to be fully tender and cooked through.
  5. Serve and Enjoy: Once baked, remove from the oven and let it cool slightly before serving. Enjoy this hearty and flavorful dish as a side or a main for an autumn-inspired meal.

Notes

  • The thickness of the slices can affect cooking time; thinner slices will cook faster.
  • You can substitute pumpkin seeds with other seed mixes or nuts if desired.
  • Adjust cayenne pepper quantity to control the level of spiciness.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipeteach.com/butternut-squash-and-sweet-potato-casserole-recipe/