Carrot Acorn Squash Potato Mushroom Bake

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Get ready to fall in love with our delicious Carrot Acorn Squash Potato Mushroom Bake! Nutritious, hearty, and super simple to make, it’s the perfect dish for a cozy dinner. This could be your new favorite comfort food! So why wait? Grab the recipe now and make your cooking experience a delight.


Units Scale
  • 250 g Acorn squash (deseeded and peeled)
  • 250 g carrots (peeled)
  • 450 g potatoes (peeled)
  • 200 g sharp grated cheddar cheese
  • 0.5 ml (1/2 tsp) Salt and freshly ground black pepper to taste
  • 70g sour cream
  • 175 g brown mushrooms
  • 250 g red onions
  • 3 eggs
  • 50 g fine dry breadcrumbs
  • 65 g crumbled feta


  1. Wash and peel all your veggies.
  2. Grate the acorn squash, and carrots in a large mixing bowl.
  3. Grate potatoes separately and add to a bowl of water for ±10 minutes. Drain and dry potatoes.
  4. Add the dried shredded potatoes, to the other veggies and add the grated cheese, eggs, salt, pepper, and sour cream.
  5. Paint the bottom of an ovenproof glass dish with oil and sprinkle half of the crumbs in the bottom of the dish. Spread it out evenly.
  6. Divide the veggie mixture into 2 portions and add the first half to dish on the crumbs. Set aside.
  7. Chop the mushrooms and onion and sauté in a pan with butter until slightly soft.
  8. Spread this mushroom/onion mixture evenly over the bottom layer of veggies and then top with the remainder.
  9. Add crumbled feta and then the last of the breadcrumbs.
  10. Very lightly drizzle some olive oil over the crumbs (optional).
  11. Place the ovenproof dish in a preheated oven and bake at 350F/180C for 45-60 minutes until done and set.
  12. Slice into cubes and serve as a side to any meat.



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