Tender broccoli-stuffed sweet potatoes topped with creamy butternut squash cheese sauce. No need to look any further for tonight’s dinner. This simple comfort food is packed with nutrients and can be made in about 45 minutes. Prep the sweet potatoes ahead of time and it can easily be ready in 20. It’s vegan, gluten-free, and oil-free.
Why you’ll love it
What’s not to love about a meal that is sitting if a perfectly baked sweet potato? Especially when that sweet potato is full of vegetables. Behold! My broccoli-stuffed sweet potatoes with butternut squash cheese sauce. If you’re still wondering about this meal here are a few other reasons why you need to make it ASAP:
If you really want to save on time, prepare the sweet potatoes ahead of time. You can totally bake them up the night before and store them in an airtight container in the refrigerator. Just heat them up before filling them with the broccoli and cheese. Or, if you’d prefer, make them fresh.
Preheat the oven to 425*F and line a rimmed baking sheet with parchment paper. Scrub the skins of the sweet potatoes well and pat them dry. Using a fork, poke holes all over the sweet potatoes. Place them on the prepared baking sheet and bake for 40-60 minutes depending on their size.
You’ll know the sweet potatoes are finished when the skin is crispy and they are oozing. Sounds a little scary but trust me, that’s how you know they’re perfect.
Butternut Squash Cheese Sauce
While the sweet potatoes are baking, bring a large pot of water to a boil. Once the water is boiling, add the cubed butternut squash and raw, unsalted cashews. Allow them to boil for 8-10 minutes until the squash is tender and the cashews are softened then drain. Allow the squash and cashews to cool a bit before adding to the blender.
To the high speed blender (in this order), add in the almond milk, nutritional yeast, onion powder, garlic powder, and drained butternut squash and cashews. Blend the sauce until it’s smooth. Add more almond milk to thin the sauce if desired. Stop the blender when needed to scrape down the sides.
Finally, prepare the broccoli by steaming it. To get the perfect steamed broccoli simply fill a sauce pan with 1-2 inches of water and place in a steaming basket. Cover the pan and bring the water to a boil. Once the water is boiling, add about 1 cup of the broccoli florets and stems (yes, they’re edible and they’re DELICIOUS!). Cover the pan and steam the broccoli for 4 minutes.
Continue steaming the broccoli in batches until you’ve finished. Be sure to replenish the water in the pan as needed.
To serve place the sweet potato on a plate, slice it open, and fill with the steamed broccoli. Top the broccoli with as much cheese sauce as your heart desires. You should have enough cheese sauce to easily cover 4 stuffed sweet potatoes.
Did I mention that you could totally use this cheese sauce to coat your favorite pasta. Mac n cheese baby! Just a little tip for the future should you so choose.
No matter how you serve it, I know that you will love these broccoli-stuffed sweet potatoes with butternut squash cheese sauce. This one is a regular here and I just know you’ll fall in love with it too. Enjoy friends!
Ingredient Health Benefits
Broccoli- vitamin C, vitamin A, folic acid, calcium, chromium
Sweet potatoes- vitamin A, vitamin C, vitamin B6, manganese, potassium, fiber
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Broccoli Stuffed Potatoes with Butternut Squash Cheese Sauce
- High-Speed Blender
Butternut Squash Cheese Sauce
- 1 small butternut squash, sliced and deseeded
- ½ cup raw, unsalted cashews
- 1-2 cups plant-based milk
- ½ cup nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper, to taste
- fresh herbs, such as basil optional
- 4 medium sweet potatoes
- 2 large heads broccoli, cut into florets, stems diced
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
- Scrub and dry the sweet potatoes. Using a fork, poke holes in the skin and place on the prepared baking sheet. Bake sweet potatoes for 45-60 minutes depending on the size. Sweet potatoes are finished when they are tender and the skin is crispy.
- While the sweet potatoes cook, bring a large pot of water to a boil. Once boiling, add the cubed butternut squash and cashews. Boil for 8-10 minutes until the squash is tender and the cashews are softened. Drain and allow to cool.
- To the high speed blender in this order add: almond milk, nutritional yeast, onion powder, garlic powder, and drained butternut squash and cashews. Blend until smooth adding more almond milk to thin the sauce. Stop to scrape down the sides as needed.
- Fill a sauce pan with 1-2 inches of water and place in the steaming basket. Cover and bring to a boil. Once boiling, add 1 cup the broccoli florets and stems. Cover and steam for 4 minutes. Continue steaming the broccoli in batches until finished. Replenish the water in the pan as needed.
- To serve: place the baked sweet potato on a plate. Slice open and fill with steamed broccoli. Top with desired amount of butternut squash cheese.