Scalloped Sweet Potatoes and Butternut Squash

Scalloped Sweet Potatoes and Butternut Squash

10
Shandalulu 0

"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."

Ingredients 1 h 15 m {{adjustedServings}} servings 275 cals

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Whipped Sweet Potato Casserole

See how to make a classic Thanksgiving sweet potato casserole.

Spicy Baked Sweet Potato Fries

See how to make healthy baked sweet potato fries with a spicy kick.

Footnotes

  • Cook's Note:
  • If it seems like there is not enough sauce after preparing the second layer, you can pour 1/2 cup milk over the top to add a little more liquid.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 10

  1. 10 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Aharvey
10/24/2012

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
9/8/2012

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.

kelly.ann
1/27/2013

I used this recipe but changed a couple things.. I added mushrooms to the sauce as well as a few other spices. In addition to that when layering the pan I added spinach and ricotta. I'll post pictures after its been baked off. Great recipe I thank you for the sharing