Cheesy Sweet Potato and Kabocha Squash Bake with Fresh Herbs
A vegan starchy squash and potato bake with garlic, fresh herbs, and parmesan
Servings 12
Calories 110kcal
Ingredients
- 1 small kabocha squash
- 1 large regular sweet potato
- 3 small Japanese sweet potatoes
- 3 small purple sweet potatoes
- 4 large cloves of garlic or 1 heaping tbsp
- 1/2 bunch fresh parsley finely chopped
- 3 tbsp fresh thyme
- 1 cup parmesan I use follow your heart dairy free parmesan
- optional drizzle of avocado oil
Instructions
- Preheat the oven to 400 and line 2 large roasting pans with parchment paper or coat the bottom with oil
- Chop the sweet potatoes and kabocha squash in bite size pieces and place in a large bowl
- Mix squash, potatoes, garlic, and thyme in a large bowl and spread on the two roasting pans making sure not to overcrowd the pan
- Roast the squash and potatoes for about 45 minutes flipping once until they become golden brown
- In a 9x13 glass pan pour half the potatoes in the pan and sprinkle with half the parsley and 1/2 cup parmesan. Then layer the rest of the potatoes and top with the remaining parsley and parmesan
- Place the pan in the oven for 3-5 minutes to melt the cheese and then it is ready to serve!
Nutrition
Serving: 1g | Calories: 110kcal | Carbohydrates: 18g | Protein: 5g | Fat: 2g | Fiber: 2g