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Butternut Squash, Sweet Potato and Peach Bake

Teresa Ambra
Butternut Squash, Sweet Potato and Peach Bake is fantastic! This delicious gluten free and vegan casserole includes butternut squash, sweet potatoes, peaches, leeks, onion, garlic & walnuts. It's seasoned with sage, cinnamon and parsley then drizzled with walnut oil & honey. Terrific way to use up garden produce and makes an excellent casserole for company or holiday dinners.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Veggie Side Dish/Casserole
Cuisine American
Servings 16
Calories 167 kcal

Equipment

  • 1 10x15" glass baking dish or roasting pan
  • 1 vegetable peeler
  • 1 sharp knife to cut vegetables and fruit
  • measuring cups
  • measuring spoons
  • 1 nut chopper if nuts are not previously chopped

Ingredients
  

  • 4 large sweet potatoes peeled and chunked
  • 1 small butternut squash peeled
  • 2 cups peach slices (I used fresh but I’m sure canned peaches will work) about 2 medium peaches
  • 1 leek green top removed, washed thoroughly and sliced or diced
  • 1/3 cup red onion cut in strips
  • 4 cloves garlic minced
  • 1/3 cup fresh parsley
  • 2 heaping tablespoons fresh sage minced
  • 2 tsp. cinnamon as desired for good coverage
  • 1/2 cup walnut pieces (chopped) measure after chopping
  • 1/4 cup walnut oil
  • 1 tbsp. honey

Instructions
 

  • Spray a 10x15” 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.

Notes

NOTE: This recipe can be halved or quartered if you don't need this many servings.
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 167kcalCarbohydrates: 28gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gSodium: 53mgPotassium: 519mgFiber: 5gSugar: 7gVitamin A: 17305IUVitamin C: 16mgCalcium: 66mgIron: 1mg
Keyword butternut squash, casserole, gluten free, peaches, side dish, sweet potatoes, vegan, vegetable
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