For an extra layer of flavor, try adding a pinch of nutmeg to the cream sauce. Feel free to experiment with different cheeses, such as Gruyere or Parmesan, for a unique twist. To prevent the top from browning too quickly, tent the dish with aluminum foil during the last few minutes of baking.
Scalloped Sweet Potatoes and Butternut Squash
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PREP TIME20 mins
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COOK TIME1 hrs 5 mins
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TOTAL TIME1 hrs 25 mins
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SERVING4 People
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VIEWS75
Elevate your side dish game with this sophisticated take on scalloped potatoes. Sweet potatoes and butternut squash unite in a creamy, savory embrace, creating a symphony of autumnal flavors that will leave you craving more.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate35 g
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Cholesterol26 mg
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Fiber5 g
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Protein7 g
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Saturated Fat6 g
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Sodium215 mg
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Sugar10 g
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Fat13 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish. (5 minutes)
02
StepBrush sweet potatoes and squash with olive oil. Arrange sweet potatoes on a baking sheet; set squash aside.
03
StepBake 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.
04
StepHeat 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.
05
StepRemove 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.
06
StepBake in the preheated oven for 25 minutes. Remove foil and bake until cheese is melted and bubbling, about 10 more minutes.
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Zack Bogisich
May 30, 2025This is my new go-to side dish recipe!
Joan Keebler
May 22, 2025The sauce was so creamy and flavorful!
Lelia Baileymcclure
May 6, 2025I used a mandoline to slice the sweet potatoes and squash evenly.
Gussie Huel
Feb 21, 2025I doubled the recipe for a larger crowd, and it worked perfectly.
Aubree Cummerata
Jan 10, 2025I didn't have fresh sage, so I used dried sage, and it still turned out great.
Simeon Cormier
Dec 17, 2024Next time, I'll try adding a layer of caramelized onions.
Janice Howe
Nov 24, 2024The Asiago cheese adds such a nice nutty flavor.
Abel Weissnat
Nov 9, 2024I added a pinch of red pepper flakes for a little kick.
Lavinia Harvey
Oct 1, 2024This recipe was a hit at our Thanksgiving dinner!
Greg Runolfssonpowlowski
Sep 10, 2024My kids even loved it, and they're usually picky eaters.