Best 4 Scalloped Sweet Potatoes And Butternut Squash Recipes
Indulge in a delightful culinary journey with our enticing Scalloped Sweet Potatoes and Butternut Squash. This recipe is a symphony of flavors and textures, featuring tender sweet potatoes, creamy butternut squash, savory cheese, and a hint of aromatic spices. Each bite offers a perfect balance of sweetness, creaminess, and a touch of nuttiness.
This dish is not only a feast for the taste buds but also a feast for the eyes. The vibrant orange hue of the sweet potatoes and butternut squash creates a stunning visual presentation that will impress your family and friends.
In addition to the classic scalloped sweet potatoes and butternut squash recipe, we also offer variations to cater to different dietary preferences and taste buds:
- For a vegan delight, try our Vegan Scalloped Sweet Potatoes and Butternut Squash. This plant-based version uses creamy coconut milk and nutritional yeast to create a rich and flavorful dish.
- If you're looking for a lighter option, our Scalloped Sweet Potatoes and Butternut Squash with Turkey Bacon is a great choice. The turkey bacon adds a smoky flavor and a crispy texture without compromising the healthfulness of the dish.
- For those who love a cheesy indulgence, our Scalloped Sweet Potatoes and Butternut Squash with Gruyère Cheese is a must-try. The nutty and slightly salty flavor of Gruyère cheese adds a touch of sophistication to this classic comfort food.
No matter which recipe you choose, you'll be treated to a delicious and visually appealing dish that is perfect for any occasion. So, gather your ingredients, preheat your oven, and prepare to embark on a culinary adventure with our Scalloped Sweet Potatoes and Butternut Squash recipes.
SCALLOPED SWEET POTATOES AND BUTTERNUT SQUASH
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
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
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
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
MAPLE-GLAZED BUTTERNUT SQUASH AND SWEET POTATOES
You can dress up this side as a whole meal by piling these sweet, warmly spiced vegetables into a grain bowl, putting them over quinoa, couscous or white rice, and adding a lean protein - or even another wintry vegetable like brussels sprouts. You could also throw an egg on top, finishing it with cracked black pepper. Just don't be tempted to put everything on one sheet pan. Using two allows for more air flow, which creates those crispy edges, a contrast to the soft middles.
Provided by Millie Peartree
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Set 2 oven racks in the middle and bottom of the oven, and heat oven to 425 degrees. Line 2 rimmed half-sheet pans with parchment paper or silicone mats.
- In a large mixing bowl, drizzle the vegetables with olive oil and maple syrup, making sure they're all evenly coated. Sprinkle with the salt, cinnamon, pepper and orange zest, and, using your hands, toss the vegetables to coat them evenly in the oil and spices.
- Transfer to the baking sheets. Roast, switching the baking sheets on their racks and stirring the vegetables halfway through cooking, until the largest piece of squash is tender all the way through, about 30 minutes. Remove the baking sheets from the oven and turn on the broiler.
- Take turns placing each baking sheet under the broiler for 1 to 2 minutes to caramelize the vegetables. Serve hot, warm or cold tossed in salad.
SCALLOPED POTATOES AND BUTTERNUT SQUASH WITH LEEKS
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
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*.
Tips:
- To save time, you can use pre-cut butternut squash and sweet potatoes.
- If you don't have heavy cream, you can use milk or half-and-half instead.
- For a crispy topping, sprinkle some panko breadcrumbs or crushed crackers on top of the casserole before baking.
- To make the casserole ahead of time, assemble it and bake it for 30 minutes. Then, let it cool completely and store it in the refrigerator for up to 3 days. When you're ready to serve, reheat it in a 350°F oven for 30-45 minutes, or until heated through.
Conclusion:
Scalloped sweet potatoes and butternut squash is a delicious and easy side dish that's perfect for any occasion. It's also a great way to get your daily dose of vegetables. With its creamy sauce, crispy topping, and sweet and savory flavors, this casserole is sure to be a hit with everyone at your table.
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