Best 5 Sweet Potato Acorn Squash Au Gratin Recipes

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Indulge in the comforting goodness of sweet potatoes and acorn squash transformed into a delectable au gratin dish. This fusion of flavors and textures will delight your taste buds, making it a perfect side dish or a hearty vegetarian main course. The sweet potatoes and acorn squash are roasted to perfection, then nestled in a creamy, cheesy sauce made with Gruyère and Parmesan cheeses. Topped with a golden-brown breadcrumb crust, this dish offers a symphony of flavors and textures that will leave you craving for more. Additionally, the article provides a collection of delightful recipes featuring sweet potatoes and acorn squash, including a zesty Sweet Potato and Black Bean Enchilada Casserole, a flavorful Sweet Potato and Sausage Skillet, and a wholesome Acorn Squash and Quinoa Stuffed Bell Peppers. Get ready to tantalize your taste buds with these culinary creations that showcase the versatility and deliciousness of these autumn favorites.

Here are our top 5 tried and tested recipes!

AU GRATIN POTATOES WITH SQUASH



Au Gratin Potatoes with Squash image

After volunteering to take a potato casserole to a friend's party, I thought I'd do a twist on au gratin by adding squash. Everyone just loved it.-Patricia Harmon, Baden, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 10 servings (3/4 cup each).

Number Of Ingredients 11

2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
2 cans (12 ounces each) evaporated milk
1 cup water
7 medium potatoes (about 2 pounds), peeled and sliced
4 cups sliced peeled butternut squash (about 1 pound)
1/4 cup minced fresh chives
2 cups shredded Swiss cheese

Steps:

  • Preheat oven to 400°. In a Dutch oven, melt butter over medium heat. Stir in flour, salt, pepper and nutmeg until smooth; gradually whisk in milk and water. Stir in potatoes, squash and chives. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until potatoes and squash are almost tender., In a greased 13x9-in. baking dish, layer half of the potato mixture and 1 cup cheese. Repeat layers., Bake, uncovered, 25-30 minutes or until golden brown and potatoes are tender. Let stand 10 minutes before serving.

Nutrition Facts : Calories 267 calories, Fat 13g fat (9g saturated fat), Cholesterol 47mg cholesterol, Sodium 377mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 2g fiber), Protein 12g protein.

WINTER SQUASH AND POTATO GRATIN



Winter Squash and Potato Gratin image

This savory casserole is an almost classic gratin dauphinois (potatoes au gratin), with squash standing in for half of the potatoes and low-fat milk substituting for cream. It is a very comforting dish that can be baked ahead and reheated.

Provided by Martha Rose Shulman

Categories     casseroles

Time 2h

Yield Serves 6

Number Of Ingredients 9

1 large garlic clove, cut in half
1 1/4 pounds russet potatoes or Yukon golds (or add purple potatoes to the mix), scrubbed, peeled if desired and sliced about 1/4 inch thick
1 1/4 pounds winter squash, such as butternut, peeled and sliced about 1/4 inch thick
1 teaspoon fresh thyme leaves
1 teaspoon chopped fresh rosemary
1 cup, tightly packed, grated Gruyère cheese (4 ounces)
Salt to taste
Freshly ground pepper
2-1/2 cups low-fat milk

Steps:

  • Preheat the oven to 375 degrees. Rub the inside of a 2-quart gratin dish or baking dish with the cut side of the garlic, and lightly oil with olive oil or butter. Slice any garlic that remains and toss with the potatoes, squash, thyme, rosemary, half the cheese and a generous amount of salt and pepper. Arrange in an even layer in the gratin dish.
  • Pour the milk over the potatoes and squash, and press the vegetables down into the milk. Place in the oven, and bake one hour. Every 20 minutes, remove the gratin dish and press the potatoes and squash down into the liquid with the back of a large spoon. After one hour, sprinkle on the remaining cheese and bake for another 30 minutes, until the top is golden and the sides crusty. Remove from the oven, and allow to sit for 10 to 15 minutes before serving. Serve hot or warm.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 3 grams, Carbohydrate 34 grams, Fat 7 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 725 milligrams, Sugar 8 grams

SWEET POTATO ACORN SQUASH AU GRATIN



Sweet Potato Acorn Squash Au Gratin image

This is a great Thanksgiving side dish. Garnish with fresh thyme sprigs.

Provided by SoccerNut

Categories     Sweet Potato Side Dishes

Time 1h10m

Yield 8

Number Of Ingredients 10

¼ cup unsalted butter, divided
1 cup diced onion
2 tablespoons minced garlic
4 cups 3/4-inch sweet potato slices
2 cups heavy whipping cream, divided
1 cup 1-inch peeled acorn squash cubes
2 sprigs fresh thyme, leaves removed
kosher salt and ground black pepper to taste
½ cup seasoned bread crumbs
¼ cup grated Asiago cheese

Steps:

  • Melt 2 tablespoons butter in a heavy saucepan over medium heat. Cook and stir onion and garlic in hot butter until onion is golden and soft, 5 to 10 minutes.
  • Stir sweet potatoes, 1 3/4 cups cream, acorn squash, thyme, kosher salt, and pepper into onion mixture. Bring to a boil, reduce heat to low, and simmer until potatoes and squash are tender, 20 to 25 minutes.
  • Preheat oven to 385 degrees F (195 degrees C). Butter an 8x13-inch baking dish with remaining butter.
  • Pour potato-squash mixture into prepared baking dish. Drizzle remaining cream over potatoes and squash; top with bread crumbs and Asiago cheese. Cover baking dish with aluminum foil.
  • Bake in the preheated oven until tender and hot throughout, 25 to 35 minutes. Remove aluminum foil and bake until top is golden brown, about 10 minutes more.

Nutrition Facts : Calories 372.3 calories, Carbohydrate 24.6 g, Cholesterol 99.9 mg, Fat 29.2 g, Fiber 3 g, Protein 4.7 g, SaturatedFat 18.1 g, Sodium 284.6 mg, Sugar 4.5 g

BROWN SUGAR BAKED SWEET POTATOES AND ACORN SQUASH



Brown Sugar Baked Sweet Potatoes and Acorn Squash image

Provided by Andrea Albin

Categories     Side     Bake     Christmas     Thanksgiving     Vegetarian     Dinner     Squash     Sweet Potato/Yam     Fall     Healthy     Christmas Eve     Butter     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 5

2 large sweet potatoes (1 3/4 pounds total), peeled and sliced crosswise 1/2 inch thick
1 large acorn squash (3 to 3 1/2 pounds), halved lengthwise, seeded, and sliced crosswise 1/2 inch thick
3 tablespoons unsalted butter, melted
1/2 cup packed light brown sugar
1 teaspoon grated nutmeg

Steps:

  • Preheat oven to 375°F with racks in upper and lower thirds.
  • Toss sweet potatoes and squash with butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Divide between two 17-by 11-inch 4-sided sheet pans. Bake, switching position of pans halfway through, 25 minutes.
  • Stir together brown sugar and nutmeg. Turn vegetable slices and sprinkle evenly with sugar mixture. Bake until golden and tender, 35 to 40 minutes more.

SWEET POTATO ACORN SQUASH AU GRATIN



Sweet Potato Acorn Squash Au Gratin image

This is a great Thanksgiving side dish. Garnish with fresh thyme sprigs.

Provided by SoccerNut

Categories     Sweet Potato Side Dishes

Time 1h10m

Yield 8

Number Of Ingredients 10

¼ cup unsalted butter, divided
1 cup diced onion
2 tablespoons minced garlic
4 cups 3/4-inch sweet potato slices
2 cups heavy whipping cream, divided
1 cup 1-inch peeled acorn squash cubes
2 sprigs fresh thyme, leaves removed
kosher salt and ground black pepper to taste
½ cup seasoned bread crumbs
¼ cup grated Asiago cheese

Steps:

  • Melt 2 tablespoons butter in a heavy saucepan over medium heat. Cook and stir onion and garlic in hot butter until onion is golden and soft, 5 to 10 minutes.
  • Stir sweet potatoes, 1 3/4 cups cream, acorn squash, thyme, kosher salt, and pepper into onion mixture. Bring to a boil, reduce heat to low, and simmer until potatoes and squash are tender, 20 to 25 minutes.
  • Preheat oven to 385 degrees F (195 degrees C). Butter an 8x13-inch baking dish with remaining butter.
  • Pour potato-squash mixture into prepared baking dish. Drizzle remaining cream over potatoes and squash; top with bread crumbs and Asiago cheese. Cover baking dish with aluminum foil.
  • Bake in the preheated oven until tender and hot throughout, 25 to 35 minutes. Remove aluminum foil and bake until top is golden brown, about 10 minutes more.

Nutrition Facts : Calories 372.3 calories, Carbohydrate 24.6 g, Cholesterol 99.9 mg, Fat 29.2 g, Fiber 3 g, Protein 4.7 g, SaturatedFat 18.1 g, Sodium 284.6 mg, Sugar 4.5 g

Tips:

  • Choose sweet potatoes and acorn squash that are firm and have no blemishes.
  • To easily remove the skin from the sweet potatoes, pierce them with a fork and microwave them for 2-3 minutes.
  • If you don't have a mandoline, you can use a sharp knife to thinly slice the sweet potatoes and acorn squash.
  • Make sure to layer the sweet potatoes and acorn squash evenly in the baking dish, so that they cook evenly.
  • If you want a crispy topping, sprinkle some panko breadcrumbs or grated Parmesan cheese over the top of the gratin before baking.
  • Serve the gratin hot, garnished with fresh herbs such as thyme or parsley.

Conclusion:

Sweet potato and acorn squash au gratin is a delicious and versatile dish that can be served as a side dish or a main course. It is packed with nutrients and flavors, and it is sure to be a hit with your family and friends. Whether you are looking for a comforting fall dish or a healthy and hearty meal, sweet potato and acorn squash au gratin is a great choice.

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