I have a new recipe that is supper quick to put together. The recipe is good for potlucks, a casual snack between meals and of course good with lunch or dinner. A low calorie/ low sodium tasty delight. As you might have guessed it is also vegan. So without any further ado, here it is.
1 18 ounce package of pre cut Sweet Potatoes or buy fresh, then peel and make 1 inch cubes
1 18 ounce package of pre cut Butternut Squash, or buy fresh then peel and make 1 inch cubes
3/4 cup of water
Pumpkin Pie Spice, I used Trader Joe’s Pumpkin Pie Spice, however you can used your preferred brand
1 large ovenproof casserole dish, I used my LeCreuset soup pot.
Pre heat your oven to 350f or if using a glass casserole dish to 325f
Rinse the Sweet Potatoes and Butternut Squash. Place the Sweet Potatoes and Butternut Squash in your casserole dish and toss. Pour water over the mixture. Liberally sprinkle with your Pumpkin Pie Spice. Cover and bake for 1 hour. After 1 hour the mixture should be fork tender. If not fork tender add additional cooking time in 10 minute increments.
This dish can be enjoyed hot or cold without any guilt. The picture below is the casserole minus 2 servings. I do have a valid excuse. The casserole smelled wonderful straight from the oven and I was hungry. Please give it a try and let me know what you think.
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