Sweet Potato Acorn Squash Au Gratin

This vegetable gratin is the perfect complement to your fall and winter menus.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 372 Calories

Ingredients

• ¼ cup grated Asiago cheese
• 2 tablespoons minced garlic
• 1 cup diced onion
• ½ cup seasoned bread crumbs
• kosher salt and ground black pepper to taste
• 2 cups heavy whipping cream, divided
• ¼ cup unsalted butter, divided
• 4 cups 3/4-inch sweet potato slices
• 1 cup 1-inch peeled acorn squash cubes
• 2 sprigs fresh thyme, leaves removed

Recipe Instructions

Step 1

Melt 2 tablespoons butter in a heavy saucepan over medium heat. Cook and stir onion and garlic in hot butter until onion is golden and soft, 5 to 10 minutes.

Step 2

Stir sweet potatoes, 1 3/4 cups cream, acorn squash, thyme, kosher salt, and pepper into onion mixture. Bring to a boil, reduce heat to low, and simmer until potatoes and squash are tender, 20 to 25 minutes.

Step 3

Preheat oven to 385 degrees F (195 degrees C). Butter an 8x13-inch baking dish with remaining butter.

Step 4

Pour potato-squash mixture into prepared baking dish. Drizzle remaining cream over potatoes and squash; top with bread crumbs and Asiago cheese. Cover baking dish with aluminum foil.

Step 5

Bake in the preheated oven until tender and hot throughout, 25 to 35 minutes. Remove aluminum foil and bake until top is golden brown, about 10 minutes more.