Best Scalloped Sweet Potatoes And Butternut Squash Recipes

SCALLOPED SWEET POTATOES AND BUTTERNUT SQUASH

Scalloped Sweet Potatoes and Butternut Squash image

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 on the old scalloped potatoes.

Provided by Shandalulu

Categories Side Dish Vegetables Sweet Potatoes

Time 1h15m

Yield 6

Number Of Ingredients 11

Ingredients

2 sweet potatoes, quartered lengthwise
1 butternut squash, quartered and seeded
2 tablespoons olive oil, or as needed
3 tablespoons butter
½ yellow onion, chopped
2 tablespoons all-purpose flour
2 cups milk
1 ½ teaspoons minced fresh sage, or more to taste
1 pinch garlic salt, or to taste
ground black pepper to taste
¼ cup grated Asiago cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
Brush sweet potatoes and squash with olive oil. Arrange sweet potatoes on a baking sheet; set squash aside.
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.
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.
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.
Bake in the preheated oven for 25 minutes. Remove foil and bake until cheese is melted and bubbling, about 10 more minutes.

Nutrition Facts : Calories 275.2 calories, Carbohydrate 35.4 g, Cholesterol 25.8 mg, Fat 13.4 g, Fiber 5 g, Protein 6.7 g, SaturatedFat 6.1 g, Sodium 215 mg, Sugar 9.8 g

SCOTT'S SWEET POTATO AND BUTTERNUT SQUASH MASHERS

Scott's Sweet Potato and Butternut Squash Mashers image

Mashed sweet potato and butternut squash. This is a recipe that tastes great with no salt or sugar added and contains lots of fiber.

Provided by scottg

Categories Side Dish Vegetables Sweet Potatoes

Time 40m

Yield 8

Number Of Ingredients 5

Ingredients

3 sweet potato, peeled and cubed
1 butternut squash- peeled, seeded and cubed
½ teaspoon ground cinnamon
½ teaspoon nutmeg
¼ cup sugar free maple flavored syrup

Steps:

Place the sweet potatoes and butternut squash into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
Mash the sweet potatoes and butternut squash, then add cinnamon, nutmeg, and syrup. Mix until smooth.

Nutrition Facts : Calories 144.9 calories, Carbohydrate 35.6 g, Fat 0.3 g, Fiber 5.8 g, Protein 2.9 g, SaturatedFat 0.1 g, Sodium 53.1 mg, Sugar 7.1 g

SCALLOPED POTATOES AND BUTTERNUT SQUASH WITH LEEKS

Scalloped Potatoes and Butternut Squash With Leeks image

I love, love, love this recipe. It can be a little time consuming to make but you can prepare it in advance and then bake when ready. It is the creamy goodness of comfort food but gourmet enough to serve to guests. This comes from a favorite cookbook of mine, "Gourmet's Parties".

Provided by LifeIsGood

Categories Potato

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

3 cups leeks, washed very well and then thinly sliced (about 6 large, white and pale green parts only)
1/2 cup unsalted butter
3 1/2 cups whole milk
6 tablespoons all-purpose flour
1 1/2 lbs potatoes (about 4 large)
1 lb butternut squash, peeled, seeded, quartered and cut into 1/8 inch slices
1 1/2 cups gruyere cheese, coarsley grated (about 4 ounces)

Steps:

Preheat oven to 400 degrees.
Generously butter a 3 quart baking dish (at least 2 inches deep).
In a skillet, cook leeks in 3 tablespoons butter over medium low heat, stirring, until very soft.
In a saucepan, bring the milk just to boil (don't scald.just keep warm).
In another heavy saucepan, melt the remaining 5 tablespoons of butter over medium low heat and whisk in flour - cooking and constantly whisking for about 3 minutes.
Add heated milk in a stream, whisking, and bring to a boil.
Simmer this sauce, whisking, for 1 minute - or until thickened - and season with salt and pepper.
Peel potatoes and slice 1/8 inch thick.
Spread about 1/3 sauce in baking dish and cover with 1/3 potato and squash slices, overlapping them slightly.
Cover slices with 1/3 leeks and sprinkle with 1/3 Gruyere.
Make 2 more layers with sauce, potatoes and squash, leeks and Gruyere in the same manner.
Bake, covered with foil, in middle of the oven for about 20 minutes.
Remove foil and bake 30 minutes more, or until top is golden and vegetables are tender. Yum!
*If you prepare this in advance you may need to bake it a little bit longer*.