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–+ servings
Benjamin

Healthy Butternut Sweet Potato Casserole

This Butternut Squash and Sweet Potato Casserole is a comforting and nutritious dish filled with roasted vegetables, wholesome grains, and a touch of sweetness from dried cranberries and golden raisins. Drizzled with a warm maple balsamic sauce and seasoned with cinnamon and nutmeg, it’s perfect as a hearty side or a standalone vegetarian meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 medium butternut squash peeled and cubed
  • 1 large sweet potato peeled and cubed
  • ¾ cup dried cranberries
  • ½ cup golden raisins
  • ½ cup brown rice short or long grain
  • ¼ cup wild rice
  • ⅙ tsp nutmeg
  • 1 tsp cinnamon
  • ¾ tsp sea salt
  • ¼ tsp black pepper
  • 3 tbsp maple syrup
  • 3 –4 tbsp extra virgin olive oil or avocado oil
  • 1 ½ –2 tbsp balsamic vinegar or apple cider vinegar

Method
 

Preheat and Prepare the Baking Sheet:
  1. Preheat your oven to 400°F (205°C).
  2. Line a baking sheet with parchment paper.
Make the Sauce:
  1. In a small bowl, whisk together olive oil, maple syrup, balsamic vinegar, cinnamon, nutmeg, sea salt, and black pepper. Set aside.
Roast the Vegetables:
  1. Toss the cubed butternut squash and sweet potato with half of the sauce mixture until evenly coated.
  2. Spread the vegetables on the prepared baking sheet in a single layer.
  3. Roast for 30–35 minutes, flipping halfway through, until golden and tender.
Cook the Rice:
  1. Bring water to a boil in a pot. Cook the wild rice first for about 10 minutes.
  2. Add the brown rice and cook on low heat for 20 minutes, stirring in the remaining sauce.
  3. Once the rice is tender, stir in dried cranberries and golden raisins. Cover the pot and let it steam for 5 minutes.
Assemble the Casserole:
  1. In a baking dish, layer the roasted vegetables and the rice mixture alternately.
  2. Finish with a layer of roasted vegetables on top for a colorful presentation.
Serve:
  1. Garnish with fresh herbs like parsley or thyme, if desired. Serve warm or at room temperature.

Notes

  • Dice vegetables evenly to ensure consistent roasting.
  • Make this dish ahead by prepping the roasted vegetables and cooked rice a day in advance.
  • For added crunch, top the casserole with chopped nuts or seeds before serving.

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