2013 – Gluten Free Living
Butternut Squash, Sweet Potato and Peach Bake is amazing! Butternut squash, sweet potatoes, and fresh peaches are combined with leeks, red onion, garlic, and walnuts and seasoned with fresh sage, cinnamon and parsley. A little walnut oil and honey are drizzled over the top before baking which add even more savory and sweet flavors to this scrumptious casserole dish. This delightful side dish is vegan, gluten free, low calorie, healthy, and tasty!
I had a butternut squash that had been sitting on my counter for a month that I knew I needed to use up. Then I found some sweet potatoes that were starting to go bad so I cut off all the bad spots and used them. I also found an abundance of peaches stashed in several of my garage refrigerators that needed to be used, so voila! Butternut Squash, Sweet Potato and Peach Bake was envisioned.
I had been ruminating about what combination of spices and herbs I would use on these ingredients for a week or two and finally decided on this combination that offered both salty/savory and sweet instead of just one or the other. This is the time of year when you can still get fresh peaches so it’s a wonderful way to use them up. Plus, if you overflowing with garden produce, this recipe will help in that regard as well.
The leeks, onions and garlic infuse so much wonderful flavor into this casserole. Unless you absolutely dislike any of these three veggies, I recommend you add all three to get the full flavor to balance out everything else in the recipe. The walnuts added a really nice crunch, and this recipe would also be tasty with fresh cranberries, but those aren’t available now.
So if you decide to make this as a holiday casserole and add fresh cranberries, you will have to use canned sliced peaches or frozen peaches since they won’t be in season then. I think either would work fine in this recipe. If you cannot find fresh sage, substitute about 1/2 tsp. dried sage (in leaf form instead of ground if at all possible).
If you’re looking for a healthy way to eat butternut squash or sweet potatoes and you want to avoid as much sugar as possible, this is a great alternative. This side dish really would be an excellent choice for company or holiday dinners since it makes a lot. If you don’t want to make this much or have leftovers, then I would halve the recipe. Even if you don’t care about eating healthy or how many calories you consume, this veggie casserole is really delicious and worth adding to your repertoire. We sure enjoyed it!
Butternut Squash, Sweet Potato and Peach Bake is a delightful casserole that has a hint of sweetness along with a savory blend that is quite wonderful to the taste buds. The walnuts and walnut oil add both crunch and flavor to this enjoyable veggie casserole.
I served this delicious side dish with Melt-In-Your-Mouth Turkey Tenderloins. It was a wonderful combination of flavors.
Here’s what I did.
Spray a large casserole dish with cooking spray. Peel and chunk sweet potatoes and toss into baking dish.
Peel, seed, and slice butternut squash and toss on top of the sweet potatoes.
Add sliced, peeled peaches. I used two; add more if you like.
Add leeks. They provide such a wonderful flavor as well as add texture to the dish. Add minced garlic and red onions cut in strips. Sprinkle with cinnamon.
Add fresh, torn, parsley and sage.
Drizzle the casserole dish with walnut oil.
Drizzle honey over top of the casserole.
Now the honey and walnut oil have been drizzled over top. Cover with lid or foil and bake at 375 for about an hour or until the sweet potatoes are fork tender.
Remove from oven and serve. The sweetness of the honey, sweet potatoes, butternut squash, peaches and cinnamon provides the sweet flavors for this recipe.
We liked that this casserole had lots of different textures. The walnuts gave it a nice crunch. The parsley, sage, onions, leeks and garlic provide the savory flavors for this recipe.
Butternut Squash, Sweet Potato and Peach Bake is vegan and gluten free.
Here’s the recipe.
BUTTERNUT SQUASH, SWEET POTATO AND PEACH BAKE
(My own concoction)
- 4 large sweet potatoes, peeled and chunked
- 1 small butternut squash, peeled, seeded, and cut into slices
- 2 cups peach slices (about 2 medium peaches) – I used fresh but I’m sure canned peaches will work
- 1 leek, green top removed, sliced
- 1/3 cup red onion strips
- 4 garlic cloves, minced
- 1/3 cup fresh parsley
- 2 heaping tablespoons fresh, minced sage
- 1-2 tsp. cinnamon, as desired for good coverage
- 1/3 to ½ cup walnut pieces
- ¼ cup walnut oil
- 1 tbsp. honey
- Spray a 10×15” baking dish with cooking spray.
- Peel potatoes and cut in large chunks.
- Toss into the bottom of the prepared baking dish.
- Peel and seed the butternut squash and slice down in 1/8-inch slices.
- Toss butternut squash on top of the sweet potato chunks.
- Peel and pit two fresh peaches.
- Slice peaches in 1/8-inch slices.
- Toss peaches on top of butternut squash. (If fresh peaches aren’t available, use a 29-oz. can peaches, drained and rinsed.
- Remove top of leek. Wash thoroughly and slice.
- Add leek on top of peaches.
- Slice red onion in strips and add on top of the leek.
- Mince garlic and toss on top of the red onion.
- Sprinkle with cinnamon.
- Tear off parsley and spread evenly over top of the red onion.
- Mince sage and sprinkle over top of the casserole.
- Sprinkle walnut pieces over top.
- Drizzle the veggies with walnut oil and then honey.
- Bake at 375° for an hour or until the sweet potatoes are fork tender.
This healthy, low calorie dish is a great alternative to all the syrupy-sweet casseroles that are normally served for the holiday season.
Butternut Squash, Sweet Potato and Peach Bake is packed with antioxidants and other good things so healthy and beneficial to your body. This recipe makes a lot because I was trying to use up a lot of veggies. You can easily halve this recipe if you want less servings.
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