Scalloped Sweet Potatoes & Butternut Squash Recipe

Name: Scalloped Sweet Potatoes & Butternut Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Sweet Potato; 1/2 Butternut Squash; 1 Leek; 1 clove Garlic, Crushed; 6 Tablespoons Butter; 1 teaspoon Salt; 1/2 teaspoons Pepper; 1 teaspoon Sage; 1 teaspoon Thyme; 2 Tablespoons Flour; 2 cups Whole Milk; 1/4 cups Parmesan Cheese

Servings: persons

1 Sweet Potato
1/2 Butternut Squash
1 Leek
1 clove Garlic, Crushed
6 Tablespoons Butter
1 teaspoon Salt
1/2 teaspoons Pepper
1 teaspoon Sage
1 teaspoon Thyme
2 Tablespoons Flour
2 cups Whole Milk
1/4 cups Parmesan Cheese

1
Preheat oven to 400u00b0F.
2
Peel sweet potato. Very thinly slice sweet potato and butternut squash. Set aside. Cut the ends off the leek. Cut in half lengthwise and slice the halves. Soak in cold water, separating the slices for 10 minutes.
3
Heat butter in a medium skillet over medium heat. When butter has melted, add leeks, cooking until they are soft, about 5-7 minutes. Sprinkle salt, pepper, sage, thyme, and flour over leeks. Cook for an additional 1-2 minutes until butter and flour have formed a roux. Stir in milk. Reduce heat to low. Simmer for about 7-10 minutes until sauce is slightly thick.
4
In a buttered 2-quart casserole, layer half of the sweet potato and butternut squash. Pour half of the sauce over the top. Layer the remaining sweet potato and butternut squash. Pour the remaining sauce over the top. Sprinkle Parmesan cheese evenly over the sauce.
5
Bake, covered, at 400u00b0F for 30 minutes. Uncover and bake 30 more minutes, until cheese and sauce are slightly browned and bubbly.

391

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 Sweet Potato, 1/2 Butternut Squash, 1 Leek, 1 clove Garlic, Crushed, and more.

Yes, Scalloped Sweet Potatoes & 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.

Scalloped Sweet Potatoes & Butternut Squash

How did you like this recipe?

Frequently Asked Questions