Scalloped Sweet Potatoes and Butternut Squash

Scalloped Sweet Potatoes and Butternut Squash

9 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    55 m
  • Ready In

    1 h 15 m
Shandalulu
Recipe by  Shandalulu

“I made this up to go with some grilled salmon and boy, it sure turned out a lot better than I expected! A nice twist on the old scalloped potatoes.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
  2. Brush sweet potatoes and squash with olive oil. Arrange sweet potatoes on a baking sheet; set squash aside.
  3. Bake sweet potatoes in the preheated oven for 5 minutes. Add squash to sweet potatoes; cook until almost tender, 10 to 15 minutes. Remove and cool.
  4. Heat butter in a saucepan over medium heat; cook and stir onion until tender, about 10 minutes. Add flour, milk, and sage; season with garlic salt and black pepper. Cook and stir until flour is dissolved and sauce is thickened, 5 to 10 minutes.
  5. Remove and discard skins from sweet potatoes and squash. Thinly slice sweet potatoes and squash. Arrange sweet potato slices in the bottom of the prepared baking dish. Layer half the squash atop sweet potatoes. Pour a little less than half the cream sauce over squash. Sprinkle with half the Asiago cheese. Repeat layering with remaining squash, cream sauce, and Asiago cheese, respectively. Cover with aluminum foil.
  6. Bake in the preheated oven for 25 minutes. Remove foil and bake until cheese is melted and bubbling, about 10 more minutes.

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Reviews (9)

Rate This Recipe
Aharvey
6

Aharvey

Excellent. Due to time constraints, I handled the pre-baking differently: First I peeled then thinly sliced the squash and potatoes with food processor blade, then microwaved for 5 minutes with a little olive oil. Everything else I did as written. Start to finish in about 45 minutes.

jcavicchio
5

jcavicchio

This dish was so tasty. I added a carrot along with the sweet potatoes and butternut squash. The combinations of flavors make this an excellent dish.

Bake Until Golden
4

Bake Until Golden

5 stars for flavor, but between my slow slicing and an oven that runs a little on the cool side, this took me 2 1/2 hrs to make. Next time, I will have to use a mandolin slicer to speed things up. (The thinner slices should bring me down closer to the stated bake time as well.) I also added extra milk, forgetting that the squash releases quite a bit of liquid as it cooks, so my sauce was more watery than creamy. HOWEVER..., the dish was still absolutely delicious--almost dessert-worthy. Can't wait to try this one on company!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 275 cal
  • 14%
  • Fat
  • 13.4 g
  • 21%
  • Carbs
  • 35.4 g
  • 11%
  • Protein
  • 6.7 g
  • 13%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 215 mg
  • 9%

Based on a 2,000 calorie diet

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