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."
Watch video tips and tricks
sweet potatoes, quartered lengthwise
butternut squash, quartered and seeded
olive oil, or as needed
yellow onion, chopped
1 1/2 teaspoons
minced fresh sage, or more to taste
garlic salt, or to taste
ground black pepper to taste
grated Asiago cheese
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.
bland...needs more garlic or something.
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.
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!
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
Super delicious. I personally like to cook with wine and I added about 1/4 c of pinot grigio to the sauce. I also added a clove of chopped galic as well. Amazing flavor. It was the first time I tried butternut squash. Will definitely be making this again. Thanks for the great recipe.
My family loved it. Potatoes we not quite cooked for the baking time. I would cook it an additional 1/2 hour. I will make it again.
I was looking for something other than the usual mashed sweet potatoes for dinner with friends and decided to try this. I doubled the number of sweet potatoes and butternut squash without doubling the sauce, but it was fine. (There's a lot of variation in the sizes of sweet potatoes, too, so it's sort of hard to tell whether I was really "doubling" the original amount.) Instead of garlic salt I used garlic herb butter (Kerrygold) for the sauce and it was delicious. More preparation time than I wanted, but I will definitely make it again anyway.
* Percent Daily Values are based on a 2,000 calorie diet.
Scalloped Sweet Potatoes and Butternut Squash
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 120
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Learn how to make maple syrup- and dark rum-glazed butternut squash.
Learn how to make sweet potato puff topped with crunchy pralines.
A super-simple, savory side dish that’s ready in no time.