Description
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.
Ingredients
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
Instructions
- Wash and peel all your veggies.
- Grate the acorn squash, and carrots in a large mixing bowl.
- Grate potatoes separately and add to a bowl of water for ±10 minutes. Drain and dry potatoes.
- Add the dried shredded potatoes, to the other veggies and add the grated cheese, eggs, salt, pepper, and sour cream.
- 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.
- Divide the veggie mixture into 2 portions and add the first half to dish on the crumbs. Set aside.
- Chop the mushrooms and onion and sauté in a pan with butter until slightly soft.
- Spread this mushroom/onion mixture evenly over the bottom layer of veggies and then top with the remainder.
- Add crumbled feta and then the last of the breadcrumbs.
- Very lightly drizzle some olive oil over the crumbs (optional).
- Place the ovenproof dish in a preheated oven and bake at 350F/180C for 45-60 minutes until done and set.
- Slice into cubes and serve as a side to any meat.
Notes
Prepared, tried, and tested by Esme Slabs from The Recipe Hunter: Tried and Tested Recipes from Home Chefs; SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1 block
- Calories: 109
- Sugar: 1.9 g
- Sodium: 140.1 mg
- Fat: 5.4 g
- Carbohydrates: 10.2 g
- Fiber: 1.5 g
- Protein: 5.2 g
- Cholesterol: 41.9 mg
