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

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

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.