Scalloped Sweet Potatoes And Butternut Squash
Serves: 3
Fredy Murphy
1 January 1970
Based on User reviews:
45
Spice
31
Sweetness
53
Sourness
30
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
2 tbsps
Olive Oil (or as needed)3 tbsps
Butter2 tbsps
All-Purpose Flour2 cups
Milk1 pinch
Garlic Salt (to taste)1 cup
Asiago Cheese (grated)Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease an 8x8-inch baking dish
3
Brush sweet potatoes and squash with olive oil
4
Arrange sweet potatoes on a baking sheet; set squash aside
5
Bake sweet potatoes in the preheated oven for 5 minutes
6
Add squash to sweet potatoes; cook until almost tender, 10 to 15 minutes
7
Remove and cool
8
Heat butter in a saucepan over medium heat; cook and stir onion until tender, about 10 minutes
9
Add flour, milk, and sage; season with garlic salt and black pepper
10
Cook and stir until flour is dissolved and sauce is thickened, 5 to 10 minutes
11
Remove and discard skins from sweet potatoes and squash
12
Thinly slice sweet potatoes and squash
13
Arrange sweet potato slices in the bottom of the prepared baking dish
14
Layer half the squash atop sweet potatoes
15
Pour a little less than half the cream sauce over squash
16
Sprinkle with half the Asiago cheese
17
Repeat layering with remaining squash, cream sauce, and Asiago cheese, respectively
18
Cover with aluminum foil
19
Bake in the preheated oven for 25 minutes
20
Remove foil and bake until cheese is melted and bubbling, about 10 more minutes