When we purchase in season vegetables we are subscribing to how nature intended it. Vegetables that are native to the winter season are a heavier stock of vegetables that prepare us for winter by providing a more sustainable vegetable with the necessary nutrients that we need for that season.
This casserole provides you with four healthy, seasonal winter vegetables and warming spices of ginger and sage!
- 2 cups cubed, potatoes
- 2 cups cubed, butternut squash
- ½ small onion, diced
- 2 tablespoons olive oil
- ¾ cup organic pumpkin puree
- ½ cup almond milk
- 1 1/4 cup shredded cheese a blend of parmesan and mozzarella
- 1 tablespoon fresh sage, finely chopped
- ½ to 1 teaspoon dried ginger
- Salt and pepper to taste
- Preheat oven to 400 degrees.
- Place cubed potatoes, butternut squash and diced onion on a baking sheet. Sprinkle with 2 tablespoons olive oil, salt and pepper. Mix with hands or a spoon to distribute the oil and seasoning evenly.
- Place in preheated 400 degree oven and bake for 30 minutes or until vegetables are tender. Remove from oven and turn the oven down to 350 degrees to bake the prepared casserole.
- Hint: I cubed the potatoes a little smaller than the ½ inch cubed butternut squash so that they would cook more evenly.
- While the potatoes and squash mixture is baking, in a large bowl combine the pumpkin puree, ½ cup almond milk, fresh sage, ginger and ¾ cup of the cheese blend. Stir until well combined. Add additional salt and pepper to taste.
- Add the cooked vegetables to the pumpkin sauce and stir to combine.
- Pour into an 8 by 8 baking dish and sprinkle with remaining ¼ cup of cheese.
- Bake in a 350 degree oven for 30 minutes or until browned and bubbly.