Layered Sweet Potatoes, Squash and Mushrooms with Rosemary Cream Sauce

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Preparation time: 2 hrs.
Cooking time:

Difficulty: Easy - for beginners
Serves: 6


1 medium sweet potato
1 small winter squash, such as butternut or dumpling
1 large red onion
16 ounces cremini mushrooms
1.5 cups cooked white beans
2 tablespoons raw tahini or cashew butter
5 cloves garlic
1/3 cup nutritional yeast
1 cup water
2 teaspoons dried rosemary
1/2 teaspoon dried sage
1/4 teaspoon black pepper



Preheat oven to 350 F. Slice the sweet potato, squash, red onion, and mushrooms thinly (preferably with a mandoline). To make rosemary cream sauce, combine the remaining ingredients in a high-powered blender and blend until creamy. Spread a thin layer on the bottom of a 9 x 13 pan. Layer one-third of each ingredient as follows: sweet potatoes, red onion, squash, cream sauce, mushrooms; repeat to make three layers. Bake at 350 degrees for 40 minutes, then reduce heat to 300 degrees and bake an additional 30 minutes.


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