Scalloped Sweet Potatoes and Butternut Squash

Scalloped Sweet Potatoes and Butternut Squash

Layer sweet potatoes and butternut squash with an Asiago cream sauce for a colorful fall and winter side dish.

Preparation Time
20 mins
Cooking Time
1 hr 5 mins
Total Time
1 hr 25 mins
Calories
275 Calories

Recipe Instructions

Step 1
Preheat the 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
Bake in the preheated oven for 25 minutes. Remove foil and bake until cheese is melted and bubbling, about 10 more minutes.
Step 5
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.
Step 6
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.

Ingredients

  • 2 tablespoons all-purpose flour
  • 3 tablespoons butter
  • 2 cups milk
  • ground black pepper to taste
  • 1 pinch garlic salt, or to taste
  • 2 tablespoons olive oil, or as needed
  • 2 sweet potatoes, quartered lengthwise
  • 1 butternut squash, quartered and seeded
  • 0.25 cup grated Asiago cheese
  • 0.5 yellow onion, chopped
  • 1.5 teaspoons minced fresh sage, or more to taste

Categories

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