When the leaves start to turn and there's a hint of crispness in the air, nothing brings warmth to the table quite like a Vegetarian Butternut Squash Casserole with Sweet Potatoes. It's not your traditional sweet potato casserole, but this dish brilliantly combines the sweetness of butternut squash and sweet potatoes with a delightful rice medley, dried fruits, and spices. Perfect for a cozy weeknight dinner during this time of year. Eaten as a side dish or entree, this recipe is perfect for your table for two, or doubled or tripled for a crowd!
WHAT’S SO GOOD ABOUT THIS VERSATILE VEGETARIAN DISH?
The delightful blend of roasted butternut squash and sweet potatoes with the slightly nutty texture of the wild rice medley makes this dish unique. Add in the subtle kick from spices and a hint of sweetness from the dried cranberries, and you're treated to an easy butternut squash recipe that can stand as a main dish or a delectable side dish. Good for any day of the week or holidays!
BUDGET-FRIENDLY? Mary's Two Cents:
For those keeping an eye on their wallets, this healthy butternut squash casserole recipe falls into our most used category, 'frugal' on the ohthatsgood.com ranking system. It brings a taste of luxury without breaking the bank, making it one of our favorite easy recipes that doesn't sacrifice flavor for cost.
Exact quantities and measurements are available in the recipe card.
- Butternut Squash: When picking a squash, look for one that feels heavy for its size with a matte skin. Avoid those with shiny skins as they may be under ripe.
- Extra Virgin Olive Oil: A staple in many kitchens, olive oil adds a nice depth of flavor, enhancing the overall dish.
- Wild Rice Medley: This includes a mix of different rice types and possibly some grains. It adds a beautiful texture and complements the butternut squash mixture. Trader Joe has one called Rice Medley and Great Grains has one called Ancient Grain Mix. I use them interchangeably as the are so similar.
- Instead of white balsamic vinegar, apple cider vinegar can be a great alternative.
- Sunflower oil can be used in place of olive oil for a slightly different flavor profile.
- For a Vegan Version: Replace the extra virgin olive oil with coconut oil if you prefer a slightly sweeter flavor. The white balsamic vinegar is already vegan-friendly, but if you want a different tang, apple cider vinegar can be a great alternative.
- For a creamy sauce twist, consider adding a touch of coconut milk.
- Vegan Butternut Squash Casserole: see FAQ section.
A baking sheet, large mixing bowl, small bowl, casserole dish, and a baking dish are essential. Using parchment paper will ensure that the vegetables don't stick and roast evenly to that desired golden brown.
STEP 1: Preheat oven to 400 F. Prepare a parchment paper lined baking sheet. Peel and cube the butternut squash and sweet potatoes.
STEP 2: In a small bowl combine the oil, brown sugar, Balsamic vinegar, cinnamon, nutmeg, rosemary, salt, and pepper.
STEP 3: Stir to combine and set aside.
STEP 4: In a large bowl, combine cubed butternut squash, cubed sweet potatoes, and half of the sauce mixture. Toss to thoroughly coat the vegetables.
STEP 5: Place the cubed vegetables in a single layer on the baking sheet, Spread evenly apart to get an even roast on all sides.
STEP 6: Bake for 25-30 minutes, using a spatula to turn once half-way through baking.
STEP 7: Remove from oven when the vegetables are soft (not mushy). They should have golden brown edges.
STEP 8: In a medium microwave-safe bowl mix the rice medley, raisins, cranberries, and pecans. Pour on the other half of the sauce. Mix well.
STEP 9: Set aside until vegetables are done roasting. Microwave 2 minutes or until heated through.
STEP 10: Mix the rice medley and roasted vegetables in the serving dish. Serve warm.
FREQUENTLY ASKED QUESTIONS
Yes, the flavors even meld better the next day. Store in an airtight container and reheat before serving.
To add some protein and make it even more hearty, consider adding black beans or chickpeas. You can also add vegan cheese shreds on top before baking for an extra layer of flavor.
When the edges of the butternut squash and sweet potatoes are golden brown and they are soft but not mushy.
PRO COOKING TIPS
- When arranging the vegetables in the casserole dish, ensure they are in a single layer. This ensures even roasting.
- Using a sharp knife will make peeling and cubing the butternut squash and sweet potatoes a breeze. Peeling and chopping a butternut squash comes with some risks. I highly recommend Simply Recipe's How to Peel and Cut a Butternut Squash before your first try. Safety first.
Vegetarian Butternut Squash Casserole with Sweet Potatoes
- Baking sheet
- Large bowl or medium bowl
- Small bowl
- Baking dish
- Microwave-safe dish
- 1 cups butternut squash - peeled, cubed 1 inch
- 1 cups sweet potato - cubed- 1 inch
- ½ teaspoon fresh rosemary - chopped
- ⅓ cup dried cranberries
- ¼ cup pecans - roughly chopped
- 5 ounces rice medley - frozen, Trader Joes or Ancient Grains (half of a packet)
- 1 pinch nutmeg
- ½ teaspoon cinnamon
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon brown sugar
- 1 tablespoon extra virgin olive oil - or sunflower oil
- 1 tablespoon white balsamic vinegar - or apple cider vinegar
- Peel and cube the butternut squash and sweet potatoes.
- Preheat oven to 400 F. Prepare a parchment paper lined baking sheet.
Making the Sauce:
- In a small bowl combine the oil, brown sugar, Balsamic vinegar, cinnamon, nutmeg, rosemary, salt, and pepper.
- Stir to combine and set aside.
Prepare the vegetables and bake:
- In a large bowl, combine cubed butternut squash, cubed sweet potatoes, and half of the seasoned sauce mixture you made earlier. Toss to thoroughly coat the vegetables.
- Place the cubed vegetables in a single layer on the baking sheet, Spread evenly apart to get an even roast on all sides.
- Bake for 25-30 minutes, using a spatula to turn once half-way through baking.
- Remove from oven when the vegetables are soft (not mushy). They should have golden brown edges.
Rice medley and dried fruits:
- While the vegetables are roasting you can prepare the rice, dried fruits, and nuts. In a medium microwave-safe bowl mix the rice medley, raisins, cranberries, and pecans. Pour on the other half of the sauce. Mix well.
- Set aside until vegetables are done roasting. Microwave 2 minutes or until heated through.
- To arrange the dish for serving, use a serving dish with tall sides. Place the vegetables and rice and dried fruit mixture in the serving dish dish. toss to mix well. Serve warm.
Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.
We take every effort to ensure that the estimated meal cost per serving is accurate. We use a meal cost analysis application that estimates the cost of a recipe based on groceries purchased at a Walmart store in my geographical area, northern California.
This Vegetarian Butternut Squash Casserole with Sweet Potatoes, whether enjoyed in its original form or with the vegan option, offers flavors that truly define comfort food. It’s the kind of dish you’d find yourself craving on a chilly evening, especially after having it last night. Its versatility allows it to grace the holiday table or be enjoyed as an easy meal during a hectic day. If you ever need a quick reference, make sure to save this on your recipe card! For those wanting a touch more sweetness, a drizzle of maple syrup can elevate it further. No matter how you choose to enjoy it, one thing is for sure: every recipe on ohthatsgood.com, especially this one, is indeed… oh, that's good!
If my Vegetarian Butternut Squash Casserole with Sweet Potatoes is a little bit savory for you, I know you'll love Roasted Butternut Squash and Sweet Potatoes Recipe with its crunchy, pecan crumble topping!
But, if you are looking for just a simple sweet butternut squash recipe look no further than Ina Garten's Caramelized Butternut Squash Recipe!