SCALLOPED SWEET POTATOES AND BUTTERNUT SQUASH
I made this up to go with some grilled salmon and boy, it sure turned out a lot better than I expected! A nice twist on the old scalloped potatoes.
Provided by Shandalulu
Categories Side Dish Vegetables Sweet Potatoes
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
- Brush sweet potatoes and squash with olive oil. Arrange sweet potatoes on a baking sheet; set squash aside.
- Bake sweet potatoes in the preheated oven for 5 minutes. Add squash to sweet potatoes; cook until almost tender, 10 to 15 minutes. Remove and cool.
- Heat butter in a saucepan over medium heat; cook and stir onion until tender, about 10 minutes. Add flour, milk, and sage; season with garlic salt and black pepper. Cook and stir until flour is dissolved and sauce is thickened, 5 to 10 minutes.
- Remove and discard skins from sweet potatoes and squash. Thinly slice sweet potatoes and squash. Arrange sweet potato slices in the bottom of the prepared baking dish. Layer half the squash atop sweet potatoes. Pour a little less than half the cream sauce over squash. Sprinkle with half the Asiago cheese. Repeat layering with remaining squash, cream sauce, and Asiago cheese, respectively. Cover with aluminum foil.
- Bake in the preheated oven for 25 minutes. Remove foil and bake until cheese is melted and bubbling, about 10 more minutes.
Nutrition Facts : Calories 275.2 calories, Carbohydrate 35.4 g, Cholesterol 25.8 mg, Fat 13.4 g, Fiber 5 g, Protein 6.7 g, SaturatedFat 6.1 g, Sodium 215 mg, Sugar 9.8 g
SCALLOPED BUTTERNUT SQUASH
Not low-fat, but great for the holidays! I have made this a few different ways, including using acorn squash instead of butternut, adding thinly sliced onion, and adding a smashed clove of garlic to the cream and thyme. I have also tried it with half and half instead of cream. All variations turned out great. From Epicurious.com.
Provided by Ameliahead
Categories Vegetable
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Put oven rack in lower 1/3 of oven and preheat oven to 35o degrees F.
- Generously butter a 9 by 13 inch glass baking dish (3 quart capacity).
- Cut off necks of squash, reserving for another use (you will have about 3 lbs necks). Peel squash and very thinly slice with a slicer.
- Layer 1/3 of the squash slices, overlapping, in baking dish and sprinkle with salt and pepper. Sprinkle with half the cheese. Repeat layering until all squash, salt and pepper, and cheese are in the dish. There will be no cheese on top, but do add salt and pepper to the final squash layer.
- Bring cream and thyme sprigs to a simmer in a small saucepan over moderate heat. Discard thyme and pour cream evenly over squash.
- Put a sheet of parchment paper over squash and poke a few holes in it with a knife. Bake squash until tender, about 45 minutes.
- Discard parchment and let squash stand about 10 minutes before serving.
Nutrition Facts : Calories 295.1, Fat 16.8, SaturatedFat 10.3, Cholesterol 61.1, Sodium 320.2, Carbohydrate 37.9, Fiber 6.3, Sugar 6.9, Protein 4.1
SCALLOPED POTATOES AND BUTTERNUT SQUASH WITH LEEKS
I love, love, love this recipe. It can be a little time consuming to make but you can prepare it in advance and then bake when ready. It is the creamy goodness of comfort food but gourmet enough to serve to guests. This comes from a favorite cookbook of mine, "Gourmet's Parties".
Provided by LifeIsGood
Categories Potato
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Generously butter a 3 quart baking dish (at least 2 inches deep).
- In a skillet, cook leeks in 3 tablespoons butter over medium low heat, stirring, until very soft.
- In a saucepan, bring the milk just to boil (don't scald.just keep warm).
- In another heavy saucepan, melt the remaining 5 tablespoons of butter over medium low heat and whisk in flour - cooking and constantly whisking for about 3 minutes.
- Add heated milk in a stream, whisking, and bring to a boil.
- Simmer this sauce, whisking, for 1 minute - or until thickened - and season with salt and pepper.
- Peel potatoes and slice 1/8 inch thick.
- Spread about 1/3 sauce in baking dish and cover with 1/3 potato and squash slices, overlapping them slightly.
- Cover slices with 1/3 leeks and sprinkle with 1/3 Gruyere.
- Make 2 more layers with sauce, potatoes and squash, leeks and Gruyere in the same manner.
- Bake, covered with foil, in middle of the oven for about 20 minutes.
- Remove foil and bake 30 minutes more, or until top is golden and vegetables are tender. Yum!
- *If you prepare this in advance you may need to bake it a little bit longer*.
AU GRATIN POTATOES WITH SQUASH
After volunteering to take a potato casserole to a friend's party, I thought I'd do a twist on au gratin by adding squash. Everyone just loved it.-Patricia Harmon, Baden, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 10 servings (3/4 cup each).
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a Dutch oven, melt butter over medium heat. Stir in flour, salt, pepper and nutmeg until smooth; gradually whisk in milk and water. Stir in potatoes, squash and chives. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until potatoes and squash are almost tender., In a greased 13x9-in. baking dish, layer half of the potato mixture and 1 cup cheese. Repeat layers., Bake, uncovered, 25-30 minutes or until golden brown and potatoes are tender. Let stand 10 minutes before serving.
Nutrition Facts : Calories 267 calories, Fat 13g fat (9g saturated fat), Cholesterol 47mg cholesterol, Sodium 377mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 2g fiber), Protein 12g protein.
SCALLOPED SWEET POTATOES
This delicious recipe features thin sweet potato medallions in a buttery brown sugar sauce spiced with cinnamon, nutmeg and cloves. Top it off with mini marshmallows and chopped pecans for the perfect addition to your Thanksgiving or Christmas dinner spread!
Provided by Garlic Salt & Lime
Categories Side Dish
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Peel sweet potatoes, cut them into medallions and arrange them in your baking dish.
- Place a small sauce pan on the stovetop. Add unsalted butter, brown sugar, water, spices and salt. Turn heat to medium and stir ingredients as they melt together.
- Once the mixture is fully melted, use a pastry brush to evenly distribute ¾ of your sauce onto sweet potato medallions. Cover baking dish with foil and bake for 45-50 minutes.
- Remove baking dish from the oven and take foil off. Distribute the remaining ¼ of your sauce mixture onto the potato medallions. Sprinkle with chopped pecans and mini marshmallows.
- Place baking dish back into the oven and turn it to the broil setting. Broil for 1-2 minutes to toast the marshmallows. Keep a close eye on the dish as your broil, it won't take long!
- Remove from the oven and allow to cool for 10-15 minutes. Serve and enjoy!
SCALLOPED BUTTERNUT SQUASH
Categories Milk/Cream Vegetable Side Bake Thanksgiving Vegetarian Cheddar Butternut Squash Fall Winter Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Put oven rack in lower third of oven and preheat oven to 350°F. Generously butter a 13- by 9-inch glass baking dish (3-quart capacity).
- Stir together salt and pepper in a small bowl. Cut off necks of squash, reserving bottoms for another use (you will have about 3 pounds necks). Peel squash and very thinly slice crosswise with slicer.
- Layer one third of squash slices, overlapping, in baking dish and sprinkle with some of salt and pepper mixture. Sprinkle with half of cheese, then layer half of remaining squash slices on top and sprinkle with some of salt and pepper mixture. Top with remaining cheese and remaining squash slices, then sprinkle with remaining salt and pepper.
- Bring cream and thyme sprigs to a simmer in a small saucepan over moderate heat. Discard thyme and pour cream evenly over squash. Put a sheet of parchment paper on surface of squash and poke a few holes in parchment with a knife. Bake squash until tender, about 45 minutes.
- Discard parchment and let squash stand 10 minutes before serving. If desired, cut rounds from squash with cookie cutter and transfer to plates with a spatula.
- *Available at Asian markets, cookware shops, and Uwajimaya (800-889-1928).
20 VEGETABLE CASSEROLES YOUR FAMILY WILL LOVE
These tasty vegetable casserole recipes are perfect for Meatless Monday! From butternut squash to sweet potatoes to broccoli and Brussels sprouts, these hearty dishes are just too good.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a vegetable casserole in 30 minutes or less!
Nutrition Facts :
SCALLOPED SWEET POTATOES AND BUTTERNUT SQUASH
I made this up to go with some grilled salmon and boy, it sure turned out a lot better than I expected! A nice twist on the old scalloped potatoes.
Provided by Shandalulu
Categories Sweet Potato Side Dishes
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
- Brush sweet potatoes and squash with olive oil. Arrange sweet potatoes on a baking sheet; set squash aside.
- Bake sweet potatoes in the preheated oven for 5 minutes. Add squash to sweet potatoes; cook until almost tender, 10 to 15 minutes. Remove and cool.
- Heat butter in a saucepan over medium heat; cook and stir onion until tender, about 10 minutes. Add flour, milk, and sage; season with garlic salt and black pepper. Cook and stir until flour is dissolved and sauce is thickened, 5 to 10 minutes.
- Remove and discard skins from sweet potatoes and squash. Thinly slice sweet potatoes and squash. Arrange sweet potato slices in the bottom of the prepared baking dish. Layer half the squash atop sweet potatoes. Pour a little less than half the cream sauce over squash. Sprinkle with half the Asiago cheese. Repeat layering with remaining squash, cream sauce, and Asiago cheese, respectively. Cover with aluminum foil.
- Bake in the preheated oven for 25 minutes. Remove foil and bake until cheese is melted and bubbling, about 10 more minutes.
Nutrition Facts : Calories 275.2 calories, Carbohydrate 35.4 g, Cholesterol 25.8 mg, Fat 13.4 g, Fiber 5 g, Protein 6.7 g, SaturatedFat 6.1 g, Sodium 215 mg, Sugar 9.8 g
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- Preheat the oven to 400 degrees . In a small saucepan, bring the cream, sage sprigs and garlic just to a boil over medium heat. Remove from heat; let steep.
- Meanwhile, in a large bowl, toss the potatoes and squash with 1 1/2 cups cheese, 2 tsp. salt and 1 tsp. pepper. Transfer to a greased 3-qt. baking dish. Remove the sage and garlic from the cream mixture, then pour over the vegetables. Sprinkle with 1/2 cup cheese and more pepper.
- Bake, covered, until the edges begin to bubble, about 30 minutes. Uncover, sprinkle with the remaining 1/4 cup cheese and bake until the vegetables are tender and the top is browned, 25 to 30 minutes. Let rest for 15 minutes before serving.
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- In a large saucepan, heat the olive oil over medium-low heat. Add the shallot and garlic and cook until translucent, about 2-3 minutes. Add the butternut squash, season with salt, and let it brown lightly, cooking for about 4 minutes. Stir in the almond milk. Bring the heat up to medium to let simmer for about 5 minutes, or until the squash is fork-tender. Transfer the butternut squash and milk into a blender and puree until very smooth.
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- Place unpeeled garlic cloves on 1/2 of a large greased baking sheet. Arrange butternut squash cubes on other half then drizzle squash and garlic cloves with olive oil. Roast at 400F 15-20 minutes until garlic and butternut squash is tender when pierced with a knife.
- Reduce oven heat to 375F and keep oven on. Remove garlic from peel and finely chop until garlic turns into a paste. Set aside.
- In a medium saucepan over medium-high heat, melt butter then whisk flour in until smooth. Cook 2-3 minutes until flour-butter mixture is golden brown. Slowly begin to add milk and half-and-half, whisking constantly until sauce is smooth. Bring sauce to a simmer over medium-high heat and cook until slightly thickened.
- Transfer cream sauce and butternut squash cubes to a blender. Blend on high speed until completely smooth. Pour sauce back into pan and add roasted garlic paste, nutmeg, thyme, salt, and pepper to taste.
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