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Sweet Potato & Butternut Squash Casserole


1 large onion cut into 1-inch cubes

4 large sweet potatoes cut into 1-inch cubes

1 small butternut squash peeled and cut into 1-inch cubes

3 Tbsp. olive oil

1 Tbsp. tamari (or salt to taste)

1/4 to 1/2 cup water

4 Tbsp. plant-based butter

1 heaping tsp Bittersweet Herb Farm Zesty Garlic Seasoning

1 heaping Tbsp. Bittersweet Herb Farm Savory Herb Seasoning

Crumbled Plant-Based Sausage Patties for topping.


In a small skillet, add 2 Tbsp. Olive oil and onion, and tamari. Sauté until onions start to caramelize. (Browning around the edges). Add Butternut squash, sweet potatoes, water, and Bittersweet Herb Farm Zesty Garlic Seasoning in a large pot. Steam until fork tender. Drain off excess liquid. Add caramelized onion, 4 Tbsp. Plant-based butter and Bittersweet Herb Farm Savory Herb Seasoning. Toss well. Put the mixture in a large baking dish. Heat remaining oil in a small skillet and add crumbled Plant-Based Sausage Patties cook until they brown and turn crunchy. Top squash and potato mixture with ground Plant-Based Sausage Patties. Bake at 350 degrees for 30 minutes. Enjoy!

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