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Scalloped Sweet Potatoes and Butternut Squash

Rated as 4.17 out of 5 Stars

"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."
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1 h 15 m servings 275
Original recipe yields 6 servings


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  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
  2. Brush sweet potatoes and squash with olive oil. Arrange sweet potatoes on a baking sheet; set squash aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Per Serving: 275 calories; 13.4 35.4 6.7 26 215 Full nutrition

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Read all reviews 18
  1. 23 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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...

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Most positive
Least positive

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 ...

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 ...

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.

Delicious! You can also substitute shaved parmesan cheese and a little grated parmesan cheese for the asiago, as I did.

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 u...

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 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 doubli...

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 ...

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!