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How to Make Scalloped Sweet Potatoes and Butternut Squash - A Step-by-Step Guide

Looking for a delicious and comforting side dish for a special dinner or holiday meal? Look no further than this recipe for Scalloped Sweet Potatoes and Butternut Squash. This hearty and flavorful dish is sure to impress your family and friends with its beautiful presentation and rich flavors.

Combining the natural sweetness of sweet potatoes and the creamy texture of butternut squash, this dish is a perfect addition to any fall or winter menu. The earthy flavors of these two root veg...

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Ingredients

  • 2 sweet potatoes, quartered lengthwise
  • 1 butternut squash, quartered and seeded
  • 2 tablespoons olive oil, or as needed
  • 3 tablespoons butter
  • ½ yellow onion, chopped
  • 2 cups milk
  • 2 tablespoons all-purpose flour
  • 1 ½ teaspoons minced fresh sage, or more to taste
  • 1 pinch garlic salt, or to taste
  • ground black pepper to taste
  • ¼ cup grated Asiago cheese

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 5 mins
  • Total Time: 1 hr 25 mins
  • Servings: 4

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

    • Nutrition

    275 cal.

    • Total Fat: 13g
    • Saturated Fat: 6g
    • Cholesterol: 26mg
    • Sodium: 215mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 5g
    • Total Sugars: 10g
    • Protein: 7g
    • Vitamin C: 38mg
    • Calcium: 228mg
    • Iron: 2mg
    • Potassium: 888mg

    Categories

    Baking recipes
    Casserole recipes
    Side recipes
    Vegetable recipes
    Comfort food recipes