Cinnamon-Infused Sweet Potato and Butternut Squash Casserole
Experience the delightful blend of sweet potatoes and butternut squash in this wholesome casserole. This delicious dish, featured in the Low Sodium Cooking newsletter, offers a healthier alternative to traditional marshmallow-topped casseroles. The natural sweetness of the vegetables pairs beautifully with the warm, aromatic notes of cinnamon and the refreshing zest of orange juice, creating a splendid side dish perfect for family gatherings or holiday feasts. The preparation time can be reduced by boiling or microwaving the squash and potatoes if you’re short on time. Enjoy this nutritious, low-sodium treat with your favorite main dishes!
N/A
Servings
N/A
Calories
5
Ingredients
Ingredients
Sweet Potatoes
2 large (Cut in half)
Butternut Squash
1 (Cut in half vertically and seeds removed)
Orange Juice
1 cup (Freshly squeezed recommended)
Unsalted Margarine or Unsalted Butter
1 tablespoon (For flavor enhancement)
Cinnamon Sticks
2 (Whole)
Instructions
1
Preheat your oven to 375°F (190°C).
2
Prepare the sweet potatoes by cutting them in half lengthwise. For the butternut squash, halve it vertically and scoop out the seeds.
3
Place the sweet potatoes and butternut squash cut side up in a large baking pan. Bake uncovered for at least 1.5 hours or until both are very soft.
4
Once baked, carefully scoop the cooked sweet potatoes and squash out of their skins and transfer them to a mixing bowl.
5
Mash the sweet potato and squash together until smooth and creamy.
6
In a small saucepan, combine the orange juice, margarine (or butter), and cinnamon sticks over medium heat. Allow the mixture to reduce until it thickens to about 1/4 cup, stirring occasionally.
7
Remove the cinnamon sticks and stir the warm orange syrup into the mashed sweet potato and squash mixture until well combined.
8
Serve warm, and enjoy your healthy, flavorful casserole!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The dish is a Cinnamon-Infused Sweet Potato and Butternut Squash Casserole.
Is this recipe suitable for a low-sodium diet?
Yes, this recipe is specifically featured in the Low Sodium Cooking newsletter and is a healthy, low-sodium alternative.
How many sweet potatoes are required?
You will need 2 large sweet potatoes for this casserole.
What type of squash is used in this casserole?
This recipe uses one whole butternut squash.
What temperature should I set my oven to?
Preheat your oven to 375°F (190°C).
How long does it take to bake the vegetables?
The sweet potatoes and butternut squash should bake for at least 1.5 hours or until they are very soft.
Is this recipe vegetarian?
Yes, this dish is tagged as a vegetarian-friendly recipe.
Can I use butter instead of margarine?
Yes, you can use either 1 tablespoon of unsalted margarine or 1 tablespoon of unsalted butter.
How do I prepare the butternut squash for baking?
Halve the squash vertically and scoop out all of the seeds before placing it in the pan.
How should the sweet potatoes be cut before baking?
The sweet potatoes should be cut in half lengthwise.
What ingredients make up the orange syrup?
The syrup is made by combining 1 cup of orange juice, 1 tablespoon of unsalted margarine or butter, and 2 cinnamon sticks.
How much orange juice is needed?
The recipe calls for 1 cup of orange juice, and freshly squeezed is recommended.
What should I do with the cinnamon sticks before mixing?
You should remove the cinnamon sticks from the orange juice reduction before stirring the syrup into the mashed vegetables.
Is there a way to reduce the preparation time?
Yes, you can reduce preparation time by boiling or microwaving the squash and potatoes instead of baking them.
Does this casserole use marshmallows?
No, this is a healthier alternative to traditional marshmallow-topped casseroles, relying on natural sweetness and cinnamon.
To what volume should the orange juice mixture be reduced?
The mixture should be reduced until it thickens to about 1/4 cup.
How do I achieve a creamy texture for the casserole?
Mash the cooked sweet potato and squash together until they are smooth and creamy.
Is this dish appropriate for Thanksgiving?
Yes, it is tagged as a Thanksgiving and holiday dish, making it perfect for festive meals.
Should the baking pan be covered while in the oven?
No, the instructions state to bake the vegetables uncovered.
Where did this recipe originate?
This recipe was featured in the Low Sodium Cooking newsletter.
How do I remove the skins from the vegetables?
Once baked and soft, carefully scoop the cooked flesh out of the skins and into a mixing bowl.
What provides the aromatic notes in this recipe?
The aromatic notes come from the whole cinnamon sticks and the refreshing zest of the orange juice.
Why is unsalted butter or margarine recommended?
Unsalted options are recommended for flavor enhancement while maintaining the low-sodium profile of the dish.
How many cinnamon sticks are used?
The recipe requires 2 whole cinnamon sticks.
Should the casserole be served hot or cold?
The casserole should be served warm.
What kind of side dish is this?
It is a wholesome, nutritious side dish that pairs well with various main courses.
Can I make this dairy-free?
Yes, by using margarine instead of butter, you can keep the dish dairy-free.
Do I need to peel the squash before baking?
No, you bake it in the skin and scoop it out after it has softened in the oven.
What are the primary flavor profiles?
The primary flavors are the natural sweetness of root vegetables combined with citrus and warm cinnamon.
How many ingredients are in this recipe?
There are 5 main ingredients: sweet potatoes, butternut squash, orange juice, unsalted margarine or butter, and cinnamon sticks.