Name: Scalloped Sweet Potatoes and Butternut Squash
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Sweet potatoes, quartered lengthwise - 2; Butternut squash, quartered and seeded - 1; Olive oil, or as needed - 2 tablespoons; Butter - 3 tablespoons; Yellow onion, chopped - ½; Milk - 2 cups; All-purpose flour - 2 tablespoons; Minced fresh sage, or more to taste - 1 ½ teaspoons; Garlic salt, or to taste - 1 pinch; Ground black pepper to taste - 1 pinch; Grated Asiago cheese - ¼ cup

Scalloped Sweet Potatoes and Butternut Squash

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Scalloped Sweet Potatoes and Butternut Squash

1. Sweet potatoes, quartered lengthwise - 2

2. Butternut squash, quartered and seeded - 1

3. Olive oil, or as needed - 2 tablespoons

4. Butter - 3 tablespoons

5. Yellow onion, chopped - ½

6. Milk - 2 cups

7. All-purpose flour - 2 tablespoons

8. Minced fresh sage, or more to taste - 1 ½ teaspoons

9. Garlic salt, or to taste - 1 pinch

10. Ground black pepper to taste - 1 pinch

11. Grated Asiago cheese - ¼ cup

How to cook deliciously - Scalloped Sweet Potatoes and Butternut Squash

1. Stage

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

2. Stage

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

3. Stage

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. Stage

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.

5. Stage

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.

6. Stage

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