Skip to main content New<> this month
Get the Allrecipes magazine

Sweet Potato Acorn Squash Au Gratin

Rated as 3 out of 5 Stars
11

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

Ingredients

1 h 10 m servings 372
Original recipe yields 8 servings

Directions

{{model.addEditText}} Print
  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.

Footnotes

  • 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


Per Serving: 372 calories; 29.2 24.6 4.7 100 285 Full nutrition

Explore more

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

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...