Vegetarian Butternut Squash Casserole with Sweet Potatoes
Slightly sweet, but savory casserole of roasted butternut squash and sweet potatoes, rice medley, dried fruits, nuts, and spices. Makes two generous servings.
Servings 2
Calories 412kcal
Equipment
- Baking sheet
- Large bowl or medium bowl
- Small bowl
- Microwave
- Baking dish
- Microwave-safe dish
Ingredients
- 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
Instructions
- 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.
Serving:
- 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.
Nutrition
Calories: 412kcal | Carbohydrates: 65g | Protein: 5g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Sodium: 626mg | Potassium: 612mg | Fiber: 7g | Sugar: 27g | Vitamin A: 16886IU | Vitamin C: 17mg | Calcium: 86mg | Iron: 2mg