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Active Time : 15 minutes
Total Time : 50 minutes
Serves : 6 servings


  • 3 cups chopped Yukon gold potatoes
  • 2 cups chopped sweet potatoes
  • 2 cup chopped butternut squash
  • 2 tablespoons pure vegetable oil
  • 1 tablespoon minced garlic
  • 3 cups cooked dried baby lima beans
  • 1 cup crispy Panko style plain bread crumbs
  • 1 cup half & half
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh oregano leaves


Place potatoes and squash on large baking sheet. Toss with oil and garlic; salt and pepper to taste. Bake in a preheated 400°F oven 30 minutes.

Stir in cooked lima beans; continue roasting 10 minutes or until vegetables are tender. Meanwhile, in small skillet over medium heat, toast bread crumbs, stirring frequently (about 5 minutes).

Transfer vegetables to a 2-quart baking dish; toss with half & half and fresh herbs. Sprinkle with bread crumbs; return to oven and continue baking 10-15 minutes or until bubbly.

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