Butternut Squash, Sweet Potato and White Bean Bake

Butternut Squash, Sweet Potato and White Bean Bake

Nutritional Information: 350 calories, 6 g fat, 1 g sat fat, 57 g carb, 11 g fiber, 16 g protein

Servings: 8

Heart Smart Lactose Intolerant Vegan Dairy Free Vegetarian


  • 2 tablespoons olive oil, divided
  • 2 cups vertically sliced onion
  • 3 cloves of garlic, sliced
  • 2 cups (1/2-inch) cubed peeled butternut squash
  • 2 cups (1/2-inch) cubed peeled sweet potato
  • 1 cup organic low sodium vegetable stock
  • 1/2 teaspoon dried thyme
  • ½ teaspoon dried sage
  • ½ teaspoon dried oregano
  • 2 (16-ounce) cans cannellini or other white beans, rinsed and drained
  • 1/4 cup GO Veggie! Dairy Free Grated Parmesan Topping, divided
  • 1/3 cup GO Veggie! Dairy Free Mozzarella Style Shreds
  • ¾ cup panko bread crumbs or gluten free breadcrumbs
  • Salt and pepper


Preheat oven to 375.

Heat a large Dutch oven over medium-high heat. Add onion, garlic and 1 tablespoon oil; sauté 5 minutes.

Reduce heat to medium-low; cook 10-15 minutes or until onion is very tender and browned, stirring frequently.

Add squash, sweet potato, herbs, beans, stock, 1 tablespoon parmesan, mozzarella and stir to combine.

Season with salt and pepper.

Combine breadcrumbs, remaining parmesan cheese, and remaining olive oil; sprinkle evenly over squash mixture.

Cover and bake at 375° for 30-40 minutes or until squash is tender.

Uncover and bake an additional 10-15 minutes or until topping is browned.

Created by: Katie Cavuto, MS, RD, GO Veggie! Ambassador, Registered Dietitian, Culinary Nutritionist, Writer, Spokesperson, Media Personality

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