This is a great Thanksgiving side dish. Garnish with fresh thyme sprigs.

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Recipe Summary

prep:
15 mins
cook:
55 mins
total:
1 hr 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Preheat oven to 385 degrees F (195 degrees C). Butter an 8x13-inch baking dish with remaining butter.

  • 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.

  • 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.

Cook's Note:

You can substitute 1/2 teaspoon dried thyme for the fresh thyme, if desired.

You can substitute panko bread crumbs for the seasoned bread crumbs, if desired.

If preparing in advance, strain potato-squash mixture from cream, cooling cream and potato-squash mixtures separately. Reserve, chilled, until ready to assemble.

Nutrition Facts

372 calories; protein 4.7g 10% DV; carbohydrates 24.6g 8% DV; fat 29.2g 45% DV; cholesterol 99.9mg 33% DV; sodium 284.6mg 11% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
10/29/2015
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 possible. So I ended up using 1/2 cup cream plus 1/4 cup whole milk in order for my potatoes and squash to have liquid to get tender in. I used a small amount of ground thyme as I didn t have fresh or dried. I placed into a casserole dish added the cream and topped with panko and asiago. We did like the flavor and if I make this dish again it would be with some changes. We did not like the additional cream before adding to the oven - it made them too thick/creamy. The asiago cheese was a little too crunchy for our tastes. Read More
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