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Sweet Potato & Butternut Squash Casserole


1 large onion cut into 1 inch cubes

4 large sweet potato 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).  In a large pot add Butternut squash, sweet potatoes, water and Bittersweet Herb Farm Zesty Garlic Seasoning.  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 mixture in a large baking dish.  Heat remaining oil in a small skillet and add crumbled Plant Based Sausage Patties cook until they start to brown and turn crunchy.   Top squash and potato mixture with crumbled  Plant Based Sausage Patties.  Bake at 350 degrees for 30 minutes.  Enjoy!

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