*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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
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!
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.
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.
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.
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.
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