Scalloped Sweet Potatoes and Butternut Squash

Scalloped Sweet Potatoes and Butternut Squash

10
Shandalulu 1

"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

1 h 15 m servings 275 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 275 kcal
  • 14%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 35.4g
  • 11%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 215 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

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.

Reviews

10
  1. 10 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

bland...needs more garlic or something.

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 ...

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.

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 ...

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 ...

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 u...

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

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 doubli...

I loved this dish! Idid make quite a few changes, but stayed to the idea of the dish. I didnt have asiago so I used mozzarella and fresh parmesan. I also used a whole onion. The sauce was not ...