Scalloped Sweet Potatoes And Butternut Squash |
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Prep Time: 0 Minutes Cook Time: 43 Minutes |
Ready In: 43 Minutes Servings: 7 |
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I made this up to go with some grilled salmon and boy it sure turned out a lot better than I expected! A nice twist off the old scalloped potatoes. (Sorry no picture, we dug in before the camera came out) Ingredients:
3 tbsp margarine or butter |
2 tbsp flour |
2 c milk |
1/2 yellow onion (med sized), chopped |
1/2-1 tbsp fresh sage, minced |
1/4 c asiago cheese, finely shredded |
garlic salt |
pepper |
2 med sweet potatoes |
1 med butternut squash |
olive oil |
*1/2 c milk |
Directions:
1. Preheat oven to 350 degrees.
2. Chop sweet potatoes and butternut squash in quarters lengthwise, then brush with olive oil.
3. When oven is preheated, place sweet potatoes on a baking sheet and bake for five minutes. After five minutes is up add the squash to the baking sheet and cook till almost tender and not crispy, about 10-15 minutes.
4. While the veggies are baking melt butter in a saucepan with the onions.
5. When onions are tender add flour, milk and sage, season to taste with garlic salt and pepper. Stir occasionally.
6. When veggies are done remove from oven and let cool so they'll be easier to handle.
7. Slice thinly and remove skins (unless you like to come them on.)
8. Layer in greased 8x8 baking dish like this; sweet potato, half of the squash, a little less than half the sauce and half of the cheese.
9. Then do again with the remaining ingredients to create two layers.
10. *If it seems like there is not enough sauce to you after the second layer you can just pour milk over the top to add a little more liquid.
11. Cover the baking dish with a lid or foil and bake for 25 minutes.
12. When that's up remove the covering and bake for another ten minutes.
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