Scalloped Sweet Potatoes and Butternut Squash Recipe - Allrecipes.com
Scalloped Sweet Potatoes and Butternut Squash Recipe
  • READY IN hrs

Scalloped Sweet Potatoes and Butternut Squash

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    55 mins
  • READY IN

    1 hr 15 mins

Directions

  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.
Kitchen-Friendly View

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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 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.

 
Most Helpful Critical Review
Dec 04, 2012

bland...needs more garlic or something.

 

10 Ratings

Sep 08, 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.

 
Jan 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

 
Nov 13, 2012

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.

 
Oct 04, 2012

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!

 
May 26, 2014

Delicious! You can also substitute shaved parmesan cheese and a little grated parmesan cheese for the asiago, as I did.

 
Feb 02, 2014

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.

 

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Nutrition

  • Calories
  • 275 kcal
  • 14%
  • Carbohydrates
  • 35.4 g
  • 11%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 13.4 g
  • 21%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 6.7 g
  • 13%
  • Sodium
  • 215 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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