Scalloped Sweet Potatoes and Butternut Squash Recipe

Recipesfull introduces to you: Popular Recipes. (Scalloped Sweet Potatoes and Butternut Squash Recipe). 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.

Brief

Prep 20 mins

Cook: 55 mins

Total: 1hr15 mins

Servings: 6

Yield: 6 servings

Scalloped Sweet Potatoes and Butternut Squash Recipe

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 tablespoons all-purpose flour

2 cups milk

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

Side Dish

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.

Step 2

Brush sweet potatoes and squash with olive oil. Arrange sweet potatoes on a baking sheet; set squash aside.

Step 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.

Step 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.

Step 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.

Step 6

Bake in the preheated oven for 25 minutes. Remove foil and bake until cheese is melted and bubbling about 10 more minutes.

Nutritional Information

Scalloped Sweet Potatoes and Butternut Squash Recipe

Servings Per Recipe:6

Calories: 275.2

% Daily Value *

Protein: 6.7g 13%

Carbohydrates: 35.4g 11%

Dietary Fiber: 5g 20%

Sugars: 9.8g

Fat: 13.4g 21%

Saturated Fat: 6.1g 31%

Cholesterol: 25.8mg 9%

Vitamin A Iu: 24628.9IU 493%

Niacin Equivalents: 3.7mg 29%

Vitamin B6: 0.4mg 25%

Vitamin C: 37.7mg 63%

Folate: 61.6mcg 15%

Calcium: 228.1mg 23%

Iron: 1.7mg 9%

Magnesium: 79.9mg 29%

Potassium: 888.3mg 25%

Sodium: 215mg 9%

Thiamin: 0.3mg 26%

Calories From Fat: 120.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.