Scalloped Sweet Potatoes And Butternut Squash

Name: Scalloped Sweet Potatoes And Butternut Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sweet potatoes, quartered lengthwise; 1 butternut squash, quartered and seeded; 2 tablespoons olive oil, or as needed; 3 tablespoons butter; 1/2 yellow onion, chopped; 2 tablespoons all-purpose flour; 2 cups milk; 1 1/2 teaspoons minced fresh sage, or more to taste; 1 pinch garlic salt, or to taste; ground black pepper to taste; 1/4 cup grated Asiago cheese

Servings: persons

2 sweet potatoes, quartered lengthwise
1 butternut squash, quartered and seeded
2 tablespoons olive oil, or as needed
3 tablespoons butter
1/2 yellow onion, chopped
2 tablespoons all-purpose flour
2 cups milk
1 1/2 teaspoons minced fresh sage, or more to taste
1 pinch garlic salt, or to taste
ground black pepper to taste
1/4 cup grated Asiago cheese

1
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
2
Brush sweet potatoes and squash with olive oil. Arrange sweet potatoes on a baking sheet; set squash aside.
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.
4
Heat butter in a saucepan over medium heat; cook and stir onion until tender, about 10 minutes. Add flour, milk, and sage; season with garlic salt and black pepper. Cook and stir until flour is dissolved and sauce is thickened, 5 to 10 minutes.
5
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 half the squash atop sweet potatoes. Pour a little less than half the cream sauce over squash. Sprinkle with half the Asiago cheese. Repeat layering with remaining squash, cream sauce, and Asiago cheese, respectively. Cover with aluminum foil.
6
Bake in the preheated oven for 25 minutes. Remove foil and bake until cheese is melted and bubbling, about 10 more minutes.

532

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 sweet potatoes, quartered lengthwise, 1 butternut squash, quartered and seeded, 2 tablespoons olive oil, or as needed, 3 tablespoons butter, and more.

Yes, Scalloped Sweet Potatoes And Butternut Squash falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!