Butternut Squash and Sweet Potato Gratin
Author: Whitney English
Recipe type: Holiday, Side, Thanksgiving
Prep time:
Cook time:
Total time:
Serves: 4-6
- 1 ½ medium sweet potatoes
- 1 cup butternut squash
- 1 tablespoon fresh rosemary, minced
- ½ cup part-skim shredded mild cheddar, gruyere, or fontina cheese
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup Clover Organic Farms 2% milk
- ¼ cup shredded parmesan cheese
- Wash and scrub sweet potatoes and chop into ⅛ inch thick rounds.
- Peel butternut squash and slice into ⅛ inch thick rounds.
- Mince rosemary.
- Combine rosemary, cheese, salt and pepper.
- Coat baking pan or cast iron skillet in cooking spray. Lay sweet potato rounds in a single layer.
- Sprinkle with half of the cheese mixture.
- Layer squash over cheese.
- Sprinkle with remaining cheese mixture.
- Layer remaining sweet potato rounds on top.
- Add milk to the pan, coating the sweet potatoes.
- Bake for 30 minutes at 400 degrees.
- Remove from the oven and add parmesan.
- Bake for 20 minutes more.
- For a browned top, broil for 3 minutes more.
- Garnish with extra minced rosemary.
- Enjoy!
Recipe by Whitney E. RD at https://www.whitneyerd.com/2016/11/butternut-squash-sweet-potato-gratin.html
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