New this month
Get the Allrecipes magazine

Sweet Potato Acorn Squash Au Gratin


"This is a great Thanksgiving side dish. Garnish with fresh thyme sprigs."
Added to shopping list. Go to shopping list.


1 h 10 m servings 372 cals
Original recipe yields 8 servings

On Sale

What's on sale near you.


Sort stores by

We're showing stores near
Update Location
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. Preheat oven to 385 degrees F (195 degrees C). Butter an 8x13-inch baking dish with remaining butter.
  4. 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.
  5. 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.


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

Nutrition Facts

Per Serving: 372 calories; 29.2 g fat; 24.6 g carbohydrates; 4.7 g protein; 100 mg cholesterol; 285 mg sodium. Full nutrition

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 1
Most helpful
Most positive
Least positive

I reduced the recipe to 2 servings and thinly sliced both the sweet potatoes and squash. What I found was boiling the potatoes and squash in a very small amount of heavy whipping cream isn’t po...