Recipe for butternut squash and sweet potato casserole

This casserole is perfect for the fall and winter months! It’s warm, filling, and packed with flavor.

Butternut squash and sweet potato are both nutritional powerhouses. They’re loaded with vitamins A, C, and E, as well as fiber and potassium.

This casserole is easy to make and can be tailored to your liking. You can add in other vegetables, such as carrots or green beans. And if you’re not a fan of butternut squash, you can substitute it with another type of squash or even pumpkin.

The best part about this casserole is that it can be served as a main dish or a side dish. It’s perfect for holiday dinners or weeknight meals. And leftovers reheat well, so you can enjoy it for days to come!

Recipe for Butternut Squash and Sweet Potato Casserole

Ingredients:

1 large butternut squash, peeled, seeded, and cubed
1 large sweet potato, peeled and cubed
1 onion, chopped
3 cloves garlic, minced
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme

Instructions:

1. Preheat oven to 375 degrees F.

2. In a large roasting pan, combine butternut squash, sweet potato, onion, garlic, and olive oil. Toss to coat.
3. Sprinkle with salt, pepper, and thyme. Roast for 45 minutes to 1 hour, or until the vegetables are tender and lightly browned.
4. Serve as a main dish or side dish