Our Healthy Italian Butternut Sweet Potato Casserole is totally delicious! When you combine butternut squash, sweet potatoes, carrots, pancetta, and rosemary into this Italian sweet potato casserole, you get a healthy side dish that will ‘wow’ your guests! Nothing fancy or trendy, just an easy flavorful butternut sweet potato casserole that melts-in-your-mouth with every bite!
Thanksgiving is on everyone’s mind this time of the year and for good reasons. This year, my goal is to simplify my menu and recipes, making them less stressful and more enjoyable not only for my guests but for me too!
I don’t know what is the secret to the perfect holiday, but I can honestly say that holidays become less stressful (for me) when I make lists in order for me to prepare some of my side dishes the night before.
This Healthy Italian Butternut Sweet Potato Casserole, for example, can be prepared the night before in one baking dish and in a matter of minutes.
Then cover it tightly with foil wrap and refrigerate until you’re ready to bake it on Thanksgiving Day.
Make sure the dish is taken out of the refrigerator and allow it to reach room temperature before baking.
How To Make This Italian Butternut Sweet Potato Casserole…
1. Simply toss all the vegetables, along with seasonings, rosemary, pancetta, onions, and extra virgin olive oil into the baking dish.
2. Mix everything to combine, and into the oven, it goes!
3. Bake for 30 minutes, then turn off the oven, leaving it in the oven to continue to bake for additional 30 minutes, allowing the vegetables to caramelize and soften.
Now you are all set with one side dish!
Great Tips for Butternut Sweet Potato Casserole…
- Most supermarkets sell these vegetables already pre-cut! …which is a lifesaver!
- Recently, I found these 2-pound containers of pre-cut sweet potatoes and butternut squash, which is enough to feed a crowd. However, if you need a smaller portion, follow my recipe below.
- I used only 3 cups of each vegetable and it was enough for us. You can use all of it, as needed.
- Keep in mind these vegetables will shrink while baking. So if you are having a big crowd for Thanksgiving, you may want to use the entire container, then increase all the ingredients including onions, carrots, rosemary, salt, garlic powder, and especially the olive oil to keep them moist.
- Rosemary and pancetta work really well in this sweet potato casserole balancing the natural sweetness of the vegetables with rich and smoky undertones. Creating AMAZING flavors!
- Pancetta can be found already pre-chopped in 4-ounce packages at most supermarkets in the Deli section, or ask behind the Deli counter for 3 (1/4-inch thick) slices and dice them.
Your family and friends will enjoy our casserole. It will be the first thing that will disappear from your buffet table.
This is such a delicious dish. No need to add any sugar, cream, or marshmallows to this recipe, making this casserole healthier!
Furthermore, while it’s baking in the oven, it will make the entire house smell wonderful!
Healthy Italian Butternut Sweet Potato Casserole tastes SO fabulous! It won’t disappoint. Trust me, after one bite, your guests will be back for more!
BONUS: Top any leftovers with a fried egg for Black Friday breakfast! 🙂
… and Thanks for Pinning!
You may enjoy a few more ideas for side dishes…
Try our: 10 Favorite Thanksgiving Sides.
More Italian Casserole Recipes!
- Roasted Potato Marinara.
- Honey Roasted Sweet Potatoes with Cinnamon.
- Broccoli and Bleu Cheese Casserole.
- Mom’s Best Mashed Potato Pie.
- Roasted Broccoli and Cauliflower with Wine and Cheese.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
- 3 cups chopped butternut squash (about 1-inch pieces)
- 3 cups chopped sweet potatoes (1-inch pieces)
- 3 cups chopped carrots (chop into 1/2-inch pieces)
- 1 + 1/2 cups chopped onions
- 1/3 cup extra-virgin olive oil, plus 1 Tbsp.
- 1/4 tsp. crushed red pepper
- 1/2 tsp. sea salt
- 1/8 tsp. fresh cracked pepper
- 1 tsp. dried rosemary (or 1 tsp. fresh rosemary chopped)
- 1 tsp. garlic powder
- 3 slices pancetta- diced (or 4 ounces package /chopped pancetta)
- fresh chopped parsley, as a garnish
- Preheat oven to 375 degrees F (190.6C).
- Lightly drizzle with 1 tablespoon of olive oil on the bottom of a 9" X 13" Pyrex roasting pan.
- Place all the vegetables into the baking dish, and scatter all the seasonings including diced pancetta over the vegetables.
- Pour the remaining olive oil over the vegetables. Using 2 large mixing spoons or use your hands to mix well to combine all the ingredients evenly.
- Roast in the oven for ONLY 30 minutes, uncovered. Then TURN off the oven.
- Give the vegetables a quick stir in the pan, to ensure an even cooking process. Then return them back into the oven and leave them inside the oven for an additional 30 to 40 minutes (while the oven is turned off), or until the vegetables are softened, and melt in your mouth texture.
- Remove and set aside to rest a few minutes before serving. Taste and adjust the salt, if needed.
- Sprinkle with some fresh chopped parsley on top, as a garnish. Serve warm.
- Serves 6 to 8
- Slicing carrots (rather than chopping them into chunks) will ensure they do equally softened while baking.
- If you make a large batch, keep in mind the vegetables will need more olive oil drizzled over them to keep them moist.
Remember, if you make this the night before, you will need to take it out of the refrigerator for at least an hour or so to reach room temperature before baking.