Butternut Squash Casserole With Sweet Potatoes (Vegan Side Dish)

Published: 18 October 2020
on channel: Healthy Taste Of Life
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A roasted butternut squash casserole sweetened with dried fruits and sweet potatoes, complemented by earthiness of brown / wild rice and finished with sweet balsamic notes. It's great as a side dish or as meal during fall or holiday season (for Thanksgiving or Christmas).

Ad-ins: this butternut squash and sweet potato casserole would be even more hearty if you add some nuts, seeds, herbs or even some protein like beans or meat (if you’re not vegan). I even contemplated on adding some apple chunks, they would caramelize beautifully as well.

A CASSEROLE OR BAKE?

A casserole comprises all ingredients together and baked. They often rely on cheese, sour cream or eggs to hold casseroles together and provide creaminess. Since this is a vegan dish, I didn't use any of those and I decided that in this dish the caramelization and texture is more important, and a mushy texture will ruin the flavors.

Some parts are baked, some are boiled, but the final dish is served in a casserole dish and briefly baked at the end. So hence the name, or call it whatever you want, it doesn't really matter when you try it!

If you’re regularly enjoying the sweetness of these root veggies then I hope you won’t mind the addition of cranberries and some maple syrup. If you prefer a more savory dish than opt for savory herbs, nuts, seeds, and maybe some stock – as the liquid for the recipe.


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