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.

Shandalulu
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.

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  • 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.

Cook's Note:

If it seems like there is not enough sauce after preparing the second layer, you can pour 1/2 cup milk over the top to add a little more liquid.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

275 calories; 13.4 g total fat; 26 mg cholesterol; 215 mg sodium. 35.4 g carbohydrates; 6.7 g protein; Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/24/2012
Excellent. Due to time constraints, I handled the pre-baking differently: First I peeled then thinly sliced the squash and potatoes with food processor blade, then microwaved for 5 minutes with a little olive oil. Everything else I did as written. Start to finish in about 45 minutes. Read More
(25)

Most helpful critical review

Rating: 1 stars
04/11/2019
Oh how disappointing this was! Especially considering the time involvement. I basically ended up with sweet potato butternut water soup. The cooking time was off by a good 25 minutes and anyone that can actually cram this into an 8"x8" pan you are my hero. Read More
23 Ratings
  • 5 star values: 12
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
10/24/2012
Excellent. Due to time constraints, I handled the pre-baking differently: First I peeled then thinly sliced the squash and potatoes with food processor blade, then microwaved for 5 minutes with a little olive oil. Everything else I did as written. Start to finish in about 45 minutes. Read More
(25)
Rating: 5 stars
10/24/2012
Excellent. Due to time constraints, I handled the pre-baking differently: First I peeled then thinly sliced the squash and potatoes with food processor blade, then microwaved for 5 minutes with a little olive oil. Everything else I did as written. Start to finish in about 45 minutes. Read More
(25)
Rating: 5 stars
01/27/2013
I used this recipe but changed a couple things.. I added mushrooms to the sauce as well as a few other spices. In addition to that when layering the pan I added spinach and ricotta. I'll post pictures after its been baked off. Great recipe I thank you for the sharing Read More
(11)
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Rating: 5 stars
09/08/2012
This dish was so tasty. I added a carrot along with the sweet potatoes and butternut squash. The combinations of flavors make this an excellent dish. Read More
(9)
Rating: 4 stars
05/26/2014
Delicious! You can also substitute shaved parmesan cheese and a little grated parmesan cheese for the asiago as I did. Read More
(6)
Rating: 5 stars
10/04/2012
5 stars for flavor but between my slow slicing and an oven that runs a little on the cool side this took me 2 1/2 hrs to make. Next time I will have to use a mandolin slicer to speed things up. (The thinner slices should bring me down closer to the stated bake time as well.) I also added extra milk forgetting that the squash releases quite a bit of liquid as it cooks so my sauce was more watery than creamy. HOWEVER... the dish was still absolutely delicious--almost dessert-worthy. Can't wait to try this one on company! Read More
(6)
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Rating: 5 stars
11/13/2012
Super delicious. I personally like to cook with wine and I added about 1/4 c of pinot grigio to the sauce. I also added a clove of chopped galic as well. Amazing flavor. It was the first time I tried butternut squash. Will definitely be making this again. Thanks for the great recipe. Read More
(5)
Rating: 4 stars
04/01/2013
I was looking for something other than the usual mashed sweet potatoes for dinner with friends and decided to try this. I doubled the number of sweet potatoes and butternut squash without doubling the sauce but it was fine. (There's a lot of variation in the sizes of sweet potatoes too so it's sort of hard to tell whether I was really "doubling" the original amount.) Instead of garlic salt I used garlic herb butter (Kerrygold) for the sauce and it was delicious. More preparation time than I wanted but I will definitely make it again anyway. Read More
(4)
Rating: 5 stars
12/08/2015
I made this just as the recipe called and it was absolutely amazing. The only thing I would change next time is cutting up the squash and potato into smaller pieces they took a lot longer than expected. Read More
(3)
Rating: 5 stars
01/24/2017
Great recipe!! I didn't have asiago on hand so I used goat cheese and mozzarella. This is a really great recipe and tasted so delicious! Read More
(2)
Rating: 1 stars
04/11/2019
Oh how disappointing this was! Especially considering the time involvement. I basically ended up with sweet potato butternut water soup. The cooking time was off by a good 25 minutes and anyone that can actually cram this into an 8"x8" pan you are my hero. Read More