Roasted Sweet Potatoes Squash Casserole

Roasted Sweet Potatoes Yellow Squash Casseroleby

Roasted Sweet Potatoes Yellow Squash Casserole is loaded with a mixture of veggies.  Chopped sweet potatoes, yellow squash, Brussels sprouts, and cauliflower are roasted with olive oil, onions, and prosciutto until the vegetables are tender and golden. Then it’s topped with grated Parmesan cheese makes this casserole a fabulous choice for any autumn or winter dinner, and maybe even Thanksgiving!


Casseroles are everyone’s favorite dishes on Thanksgiving, whether you are making a few different kinds of casseroles or just bringing one as a guest.  They are extremely easy to make, bake, and serve!

The key ingredient in this one is the Italian prosciutto which gives the vegetables a subtle, smoky flavor while not being overpowering.  It makes a world of difference in flavor!

 It’s SO GOOD!!  Everyone will ask, what is the hidden flavor? 

And, since everyone LOVES cheese on a casserole, the addition of Parmesan cheese adds more flavor without adding a lot of fat and calories.

A win-win for everyone!

Roasted Sweet Potatoes Yellow Squash Casserole by

Roasted Sweet Potatoes Yellow Squash Casserole is loaded with tons of flavor!

Unlike any other casserole dishes for Thanksgiving, this one is packed with colorful vegetables adding tons of vitamins A, C, and K, beta carotene, and minerals along with aromatic flavors.

Plus, the prep work is only in the chopping of these veggies.  You may be able to find some of these veggies already cleaned and chopped for you, making the prep time quick. 

Simple, easy, and positively delicious!  A perfect casserole to serve with any entree! 


Roasted Sweet Potatoes Yellow Squash Casserole by

Since Thanksgiving is around the corner, this casserole is practical and convenient. 

We LOVE this one simply because it’s a  healthy alternative since it’s not loaded with tons of creams and sugars, not to mention all those extra calories.

Save all the creams and sugars for desserts!  Try this recipe, it won’t disappoint!



… Thanks for PINNING!

Roasted Sweet Potatoes Yellow Squash Casserole by

Looking for more veggie-filled casseroles?  Try these:


Yield: 6 to 8

Roasted Sweet Potatoes Yellow Squash Casserole

Roasted Sweet Potatoes Yellow Squash Casserole

A delicious medley of sweet potatoes, Brussels sprouts, yellow squash, carrots, and cauliflower are easily oven roasted with olive oil, onions, and chopped prosciutto until the vegetables are tender and golden. Then topped with grated Parmesan cheese to give more flavor!!

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes


  • 2 large sweet potatoes, peeled and chopped
  • 3 yellow squash, rinsed and chopped
  • 1 small basket small Brussels sprouts, cleaned, sliced in halves
  • 4 carrots, peeled and chopped
  • 2 small yellow onions- chopped
  • 1 small cauliflower- discard cord, florets chopped
  • 4 ounces sliced prosciutto -chopped into pieces
  • 2 Tbsp. olive oil, and extra
  • 1/2 tsp. garlic powder
  • 1/4 tsp. crushed red pepper flakes
  • 1/4 tsp. salt
  • fresh cracked pepper to taste
  • 3 Tbsp. butter - sliced into pieces
  • 1/3 cup grated Reggiano Parmigiano cheese
  • olive oil cooking spray


  1. Preheat oven to Roast 375 degrees. Spray a large roasting pan with cooking spray.
  2. Scatter all the vegetables, season on top with garlic powder, crushed red pepper flakes, salt, and pepper. Drizzle over them with olive oil and scatter pieces of prosciutto and butter on top.
  3. Roast in the oven for 20 minutes. Gently, pull the pan out a little and shake the pan to flip the vegetables over, or use a spatula to turn them over. Then continue to roast for an additional 15 to 20 minutes, or until the vegetables are golden brown and tender.
  4. Turn off oven, and scatter on top with grated Parmigiana cheese. Place them back into the oven for 1 to 2 minutes more until the cheese has slightly melted on top. The cheese will be transparent on top, but you can add more if desired.
  5. Remove and transfer to a serving platter. Serve warm.
  6. Serves 6 to 8


If the vegetables seem a little dry just before serving them, lightly drizzle with extra virgin olive oil ( about 2 tablespoons) over them to give keep them moist and flavorful.


Hey friends!  Come along and cook with us!  If you try our roasted sweet potatoes, yellow squash, brussels sprouts recipe, let us know and leave a comment!  We’d love to hear from you! 

Snap a photo and hashtag it on Instagram @2sistersrecipes, and on Pinterest if you like. We’d love to see what you cook!  You can also follow us on Facebook and Twitter.

Happy Cooking!  πŸ™‚

Thanks for stopping by!

Have a great weekend  Ciao!
xo Anna and Liz

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  1. Love the prosciutto in these beautiful vegetables! This is a side dish that I wouldn't feel guilty about eating. Roasting seems to bring out flavors that other methods of cooking can't. Delicious! πŸ™‚

    1. We feel te same way! My husband encourages me to add te prosciutto to many dishes like this, and we have been hooked for years. Thanks and have a great weekend!!