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Ricotta Butternut Squash & Sweet Potato Thanksgiving Casserole

This gluten-free Ricotta Butternut Squash & Sweet Potato Thanksgiving Casserole is a healthier and lighter version of your favorite holiday side dishes!

Course Not So Normal, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 -8


  • 1 butternut squash, cubed
  • 1 large sweet potato, peeled and cubed
  • 3 tablespoons olive oil, divided
  • salt and pepper, to taste
  • 1 yellow onion, sliced thin
  • 2 garlic cloves, minced
  • 1 tablespoon fresh sage, diced
  • 1 teaspoon fresh rosemary, diced
  • 15 oz whole milk ricotta
  • 1 box Harvest StoneĀ® Sea Salt & Olive Oil Sprouted Native Grains Crackers
  • 2 tablespoons ghee, melted (sub olive oil or butter)


  1. Preheat the oven to 400. 

  2. Peel, seed, and chop your butternut squash and sweet potato into 1" cubes. Add them to a parchment paper lined baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper to taste. Bake for 35-40 minutes, tossing every 10 minutes. 

  3. Meanwhile, add remaining 1 tablespoon of olive oil to a pan over medium-low heat with onion. Cook until the onion is soft. Add in garlic, sage, and rosemary and toss for 2 minutes. Take off heat and set aside.

  4. Once your squash and sweet potato are done, transfer them to a casserole dish along with your onion mixture and make sure everything is mixed well. Top with dollops of ricotta until there is an even amount all over the casserole.

  5. Crush your Harvest Stone Crackers into small pieces and mix in a bowl with melted ghee. Sprinkle the crackers to the top of the casserole and bake for 20 minutes. 

  6. EAT UP.