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Scalloped Sweet Potatoes and Butternut Squash
October 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!