Cheesy Sweet Potato and Kabocha Squash Bake with Fresh Herbs
Updated: Jan 28
The dish has a little bit of everything. It is sweet, salty, cheesy, and savory; making it a perfect dish to add to your Thanksgiving line-up. It is an easy recipe that will fit right into a traditional (or even non-traditional) Thanksgiving menu. Many people think of sweet potatoes casserole as having to be sweet and topped with butter, sugar, and marshmallows. Now while that was never my favorite side dish growing up (I know I am crazy), I do love sweet potatoes so I decided to make something a little more non traditional but just as delicious. The flavor combinations between the slightly sweet squash and sweet potatoes with the earthy herbs and salty parmesan balances out the flavors to make a decadent and delicious side dish.
This sweet potato bake is very convenient because you can prep it ahead of time and just put it back in the oven to reheat just in time for the meal. I use a variety of different sweet potatoes because it is appealing to the eye and they each have a slightly different flavor and texture. Feel free to add whatever sweet potatoes you have on hand, but I get both the white and purple sweet potatoes from an Asian Market. The fresh herbs and parmesan really add the finishing touches to make this dish come together. So add this to your menu sometime this year whether it is for thanksgiving, Christmas, or just a side dish with some grilled chicken or steak and let it speak for itself!
- 1 small kabocha squash
- 1 large regular sweet potato
- 3 small Japanese sweet potatoes
- 3 small purple sweet potatoes
- 4 large cloves of garlic chopped or 1 heaping tbsp
- 1/2 bunch of parsley finely chopped
- 3 tbsp fresh thyme
- 1 cup parmesan (I use follow your heart dairy free parmesan)
- optional: drizzle of avocado oil
1) Preheat the oven to 400 and line 2 large roasting pans with parchment paper or coat the bottom with oil
2) Chop the sweet potatoes and kabocha squash in bite size pieces and place in a large bowl
3) Mix squash, potatoes, garlic, and thyme in a large bowl and spread on the two roasting pans making sure not to overcrowd the pan
4) Roast the squash and potatoes for about 45 minutes flipping once until they become golden brown
5) In a 9x13 glass pan pour half the potatoes in the pan and sprinkle with half the parsley and 1/2 cup parmesan. Then layer the rest of the potatoes and top with the remaining parsley and parmesan
6) Place the pan in the oven for 3-5 minutes to melt the cheese and then it is ready to serve!
Serves 12 side servings
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