Roasted Sweet Potatoes Squash Casserole

Our Roasted Sweet Potatoes Yellow Squash Casserole is loaded with an array of mixed vegetables tossed with olive oil and roasted until they are golden and fork-tender. Then topped with grated Parmesan cheese to add additional flavor, yum! Best of all, no creams or sugars to weigh it down! A healthy side, this casserole is a fabulous choice for any family or holiday dinner, even Thanksgiving!


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

A delicious medley of sweet potatoes, Brussels sprouts, yellow squash, carrots, and cauliflower are easily 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!! YUM!

Casseroles are everyone’s favorite dishes on holidays, and whether you’re making a few different kinds of casseroles or bringing one as a guest.

They are extremely easy to make, bake or roast, and serve! …But this one is different.

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? 

Plus, 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 Squash Casserole by

How to make Roasted Sweet Potatoes Squash Casserole? (*full recipe card below!)

This recipe is very easy. Plus, the prep work is only in the chopping of these veggies: onions, carrots, sweet potatoes, yellow squash, brussels sprouts and cauliflower. 

Quick Directions To Make This Healthy Casserole:

  1. Grab your casserole baking dish. Spray it with cooking spray.
  2. Scatter all the vegetables.
  3. Top them with all the seasonings, and olive oil.
  4. Roast for 20 minutes, remove and with a spatula flip them over to roast them evenly, and return back into the oven for additional 20 minutes or longer.
  5. Remove, scatter with grated parmesan cheese on top. (full ingredients and instructions are in our “printable” recipe card below!)

QUICK TIP! You may be able to find some of these vegetables already cleaned and chopped for you, making the prep time practically effortless and quick. 

To Make Ahead? Yes, you can prepare this dish one day ahead. Cover and keep it chilled until your ready to roast it and serve. Or, roast it a day earlier, then pop it into a preheated oven at 350F degrees to reheat for about 15 minutes or longer.

For Dietary Restrictions: Use vegan cheese, instead of parmesan cheese. Omit the butter, and add additional extra virgin olive oil to keep the veggies moist.

Can we use pancetta or bacon in place of prosciutto? Yes, of course. Scatter about 2 to 4 ounces of cubed, uncured pancetta, or bacon into the mixture.

Roasted Sweet Potatoes Yellow Squash Casserole by

Options to Serve it With…

Reasons to love this veggie loaded casserole…

  • We LOVE this casserole simply because it’s a healthy alternative.
  • It’s not loaded with tons of creams and sugars, not to mention all those extra calories.
  • Loaded with flavor!
  • Unlike any other casserole dishes, this one is packed with colorful vegetables adding tons of vitamins A, C, and K, beta carotene, and minerals along with aromatic flavors.
  • A perfect casserole to serve with any entrée. 
  • It’s simple, easy, and positively DE-LI-CIOUS! 

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


… Thanks for PINNING!

Roasted Sweet Potatoes Yellow Squash Casserole

Looking for more veggie-filled casseroles?  Try these:

Yield: 6 to 8 servings

Roasted Sweet Potatoes Yellow Squash Casserole

Roasted Sweet Potatoes Squash Casserole by

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. extra virgin 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.

Nutrition Information:


8 servings

Serving Size:

1 serving

Amount Per Serving: Calories: 178Total Fat: 8.5gCarbohydrates: 21.1gFiber: 6.1gSugar: 7.9gProtein: 5.5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram


Hey friends!  Any questions, ask away!

Come along and cook with us!  If you try this recipe for our roasted sweet potatoes yellow squash casserole, 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 as well.

This recipe is original, and was posted back in 2016. All content and photos remain the same.

Happy Cooking!  🙂

Thanks for stopping by!
xo anna and liz

anna and liz selfie

Welcome! From Anna and Liz

We believe the kitchen is the center and the heart of the home. It is where we cook, eat, and unwind with family and friends, creating memorable traditions! Read more…

Sign Up For Our Email List

Something delicious for your inbox! Subscribe and join our email list and get all our recipes FREE!

Leave a Reply

Your email address will not be published. Required fields are marked *


  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! 🙂

    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!!

  2. I agree with Sue's comment – we eat roasted vegetables often but the addition of prosciutto has my attention! So pretty to – thanks Anna and Liz!

  3. Roasted vegetables in one of my favourite dishes and with the addition of sweet potatoes. This is a real keeper for me!

    1. We agree, we made this so many times and with different veggies but it's always better with sweet potatoes added in there.