Butternut Squash Sweet Potato Casserole
This modern butternut squash sweet potato casserole will leave your tastebuds dancing with delight! With a slightly crispy edge on the outside and nutty yet perfectly sweet tender vegetables on the inside, this casserolr will not disappoint. Enjoy this perfect combination of sweet and salty requiring no extra sugar or maple syrup.!
Equipment
- 1 large sharp chef knife
- 1 vegetable peeler
- 1 Cutting Board
Ingredients
- a small bag of sweet potatoes or yams
- 2 small to medium butternut squash
- 2 shallots
- 3 Tablespoon cumin
- Salt and pepper to taste
- 2 Tablespoons olive oil
- Small pre-sliced ham or 16 oz bacon you can omit the meat altogether
- 1 cup freshly grated parmesan cheese whichever flavor you prefer; or you can omit cheese
- 1 cup frozen kale
Instructions
- Pre-heat oven to 375 degrees
- Choose a large/deep casserole dish to grease.
- Peel and cube all the sweet potatoes and butternut squash. Make the cubes as small as you'd like. Just be careful not to cube them too tiny unless you want more of a 'mashed' type casserole.
- Add the sweet potatoes and butternut squash into the greased casserole dish. Drizzle olive oil on top. Add in shallots, salt, pepper, and cumin. Mix well and cover with a lid.
- Bake for 45-60 minutes or until all vegetables are soft and tender.
- While the casserole is baking cook ham or bacon, drain, and set to the side.
- Once the casserole is done baking remove from the oven, add in ham or bacon, frozen kale, and sprinkle cheese on top.
- Bake uncovered for another 10 minutes or until the kale has softened and the cheese has melted.
- This makes a great side dish or main course!