Holiday Sweet Potato & Squash Casserole
A creamy combination casserole of both squash and sweet potato puree with cheese and Greek yogurt.
Ingredients
- 2 sweet potatoes large
- 2 yellow squash small
- 1 cup greek yogurt plain
- 1 cup shredded cheese
- 1/2 onion
Instructions
- Set your sweet potatoes in the oven for about an hour first before you prep the rest of the dish.
- Start by dicing the onions and sauté on a skillet with a little bit of oil. Use a spiralizer on the squash and then chop up in to pieces. Add to the skillet for a few minutes.
- Once the sweet potatoes are fully cooked remove from oven and scoop out the puree. Toss the skins. Add the sweet potato to a baking dish with some plain Greek yogurt. Mix in the onions and squash plus some shredded cheese and stir to combine.
- Bake at 400F for about 20 minutes.
- In the last 5 minutes or so throw some pecans on top and squish them down in to the mixture. Once done remove from oven and serve while hot!
Notes
I suggest cheddar but different kinds of cheese would work just fine!
You will also need a spiralizer for this recipe.
The majority of the cook time is for the sweet potatoes.
You will also need a spiralizer for this recipe.
The majority of the cook time is for the sweet potatoes.