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Butternut Squash and Sweet Potato Casserole

Jen Paleracio
Complete meal in one pan is always a crowd pleaser. Delicious combination of garlic fried rice, roasted squash and sweet potato. It's also a great time to use your leftover rotisserie chicken and squash from last time you made dinner.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Main Course
Cuisine American

Equipment

  • Cast iron skillet or baking sheet pan
  • 9x13 baking pan or casserole dish
  • Wok or wide pan
  • Measuring cups
  • Measuring spoons
  • cutting board
  • knife
  • Wooden Spatula

Ingredients
  

FOR THE GARLIC FRIED RICE

  • 2 cups cooked rice, cook according to package
  • 3 tablespoons oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt

FOR THE ROASTED SQUASH AND SWEET POTATO

  • 2 cups butternut squash, peeled, deseed, cubed (you might have more than you need, save for later use)
  • 2 cups (medium sized) sweet potato, peeled, cubed
  • 2 tablespoons olive oil
  • 1 tablespoon brown sugar
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

FOR THE CASSEROLE

  • 2 tablespoons oil
  • 2 tablespoons unsalted butter
  • 1 cup (8 oz.) baby bella mushrooms, cleaned, sliced (use a paper towel or damp kitchen towel to remove dirt from the mushrooms)
  • 1 yellow onion, chopped
  • 4 garlic cloves, minced
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black ground pepper
  • 2 cups rotisserie chicken, shredded
  • 1 tablespoon light soy sauce
  • 1 cup grape tomatoes, halved
  • 2 cups roasted butternut squash
  • 2 cups roasted sweet potato
  • 2 cups garlic rice
  • 1 cup dried cranberries
  • 1 cup raw cashews
  • 1/4 cup parsley, chopped, for garnish

Instructions
 

FOR THE GARLIC RICE

  • Heat a pan with oil. Add the cooked rice, garlic powder, and salt.
  • Stir until well combined. Constantly stir until the rice is well heated.
  • Set aside.

FOR THE ROASTED SQUASH AND SWEET POTATO

  • Preheat the oven to 450ºF. Place the squash and sweet potato in a cast-iron skillet or baking sheet pan. Season with salt, pepper, cumin, and brown sugar, drizzle with oil. Toss to coat.
  • Spread the squash and sweet potato in a single layer for even baking.
  • Bake for 20 minutes or until fork-tender. Set aside

FOR THE CASSEROLE

  • Heat a pan with oil, add the butter, stir until the butter melts
  • Add the mushrooms, saute until browned and tender
  • Add onion, garlic, continue sauteeing until the onion is tender and aromatic. Add smoked paprika, dried thyme, salt, and black ground pepper. Add the chicken and soy sauce, stir to combine.
  • Add the grape tomatoes, roasted squash, and roasted sweet potato. Stir until well incorporated. Cook for a minute or until the tomatoes are slightly tender but don't overcook. Remove from the heat.
  • Preheat the oven to 400ºF. In a casserole dish, add the garlic rice, casserole mixture, dried cranberries, mix until well combined. Add the cashews on top.
  • Bake for 20 minutes or until the cashews are toasted or slightly browned. Garnish with parsley, serve warm.

Notes

  • Keep the leftover butternut squash in the fridge for 3-5 days. You can use it to make Chicken and Squash Soup. 
  • I find that the best way to clean the mushrooms is to use a damp cloth or paper towel and just brush off the dirt. Running the mushroom underwater makes it tough. 
  • Taste and adjust the seasonings to your liking. 
 
DID YOU MAKE THIS RECIPE? Tag @leanbellaskitchen and hashtag #leanbellaskitchen
Keyword baking, butternut squash, casserole, dried cranberries, mushrooms, raw cashews, roasted sweet potato, roasting, rotisserie chicken