Butternut Squash and Sweet Potato Casserole Recipe
Ingredients:4 LARGE SWEET POTATOES, ABOUT 1 POUND EACH
2 SMALL BUTTERNUT SQUASH, ABOUT 1 POUND EACH
2 TABLESPOONS GRAPESEED OR SUNFLOWER OIL
1/2 CUP PACKED BROWN SUGAR
1/4 CUP OLD-FASHIONED ROLLED OATS
1 CUP RAW WALNUTS OR PECANS, FINELY CHOPPED
6 TABLESPOONS VEGAN BUTTER
2 TEASPOONS FRESH LEMON JUICE
2 TEASPOONS SEA SALT
1/2 TEASPOON FRESHLY GRATED NUTMEG
1/8 TEASPOON FRESH GROUND BLACK PEPPER
Directions:Preheat the oven to 350°F. Pierce the potatoes and squash with a knife in a few places and place them on a baking sheet. Bake until soft, about 1 hour and 15 minutes to 1 hour and 30 minutes. When the vegetables are soft, remove them from the oven and immediately (but carefully) cut them in half lengthwise to allow the steam to escape. Cool them enough to handle.
While the vegetables are baking, make the topping by combining the oil, sugar, oats, and walnuts in a medium bowl. Stir well to combine.
When the potatoes and squash are cool enough to handle, remove the seeds from the squash and scoop the flesh from the vegetables into a large bowl. Add the butter, lemon juice, salt, nutmeg, and black pepper. Use a potato masher to mash all the ingredients together. Stir and mash until well combined.
Transfer the vegetable mixture to a 9 x 13-inch baking dish. Smooth the surface of the casserole and sprinkle evenly with the topping. Bake until the topping is crisp and the casserole is heated through, about 25 to 30 minutes.
SERVES 6 TO 8
The holiday table would not be complete without a sweet potato dish to share. This is a rendition of the traditional casserole, but without all the added sugar that usually gets crammed into the dish. Baked sweet potatoes are sweet unto themselves, and the topping adds that just-right sweetness for the holiday season. Since the casserole feeds a crowd, you can halve the recipe but bake for the same amount of time. The topping can be skipped for everyday fare if it might be too much of a sweet thing.
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