Ingredients

The following ingredients have 6 Servings
  • 2 cups sweet potatoes ((peeled // thinly sliced))
  • 4 cups butternut squash ((seeds removed // peeled // thinly sliced))
  • 4-6 Tbsp olive or avocado oil*
  • 2 Tbsp fresh chopped rosemary or thyme ((I used both))
  • 1/4 cup chopped fresh parsley ((plus more for serving))
  • 2 Tbsp nutritional yeast
  • 1/2 tsp sea salt
  • 3 cloves garlic ((chopped))
  • 2 Tbsp vegan parmesan cheese

Instruction

  • Preheat oven to 350 degrees F (176 C) and use a mandolin or sharp knife to very thinly slice the peeled sweet potato and butternut squash.
  • Add sliced potatoes and squash to a large mixing bowl and top with oil, rosemary, thyme, parsley, nutritional yeast, salt, and garlic. Toss to combine.
  • Add to a 9x13-inch (or similar size - mine was slightly smaller // adjust if altering batch size) baking dish in a single layer, trying to arrange the potatoes and squash in layers like lasagna. Press down to flatten. Then cover with foil.
  • Bake for 40 minutes. Then remove foil and bake for another 10-15 minutes at 375 degrees F (190 C) or until the potatoes and squash are fork tender and slightly golden brown on the edges.
  • Let cool briefly. Then serve with fresh herbs and a sprinkle more nutritional yeast or vegan parmesan cheese (optional).
  • Store leftovers loosely covered in the fridge up to 3 days or in the freezer up to 1 month. Reheat in the microwave or a 350-degree F (176 C) oven until hot.