Butternut Squash and Sweet Potato Gratin
Recipe type: Holiday, Side, Thanksgiving
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
A healthy twist on a classic holiday dish - this potato gratin is made with sweet potatoes, butternut squash, and low-fat dairy.
  • 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
  1. Wash and scrub sweet potatoes and chop into ⅛ inch thick rounds.
  2. Peel butternut squash and slice into ⅛ inch thick rounds.
  3. Mince rosemary.
  4. Combine rosemary, cheese, salt and pepper.
  5. Coat baking pan or cast iron skillet in cooking spray. Lay sweet potato rounds in a single layer.
  6. Sprinkle with half of the cheese mixture.
  7. Layer squash over cheese.
  8. Sprinkle with remaining cheese mixture.
  9. Layer remaining sweet potato rounds on top.
  10. Add milk to the pan, coating the sweet potatoes.
  11. Bake for 30 minutes at 400 degrees.
  12. Remove from the oven and add parmesan.
  13. Bake for 20 minutes more.
  14. For a browned top, broil for 3 minutes more.
  15. Garnish with extra minced rosemary.
  16. Enjoy!
Recipe by Whitney E. RD at https://www.whitneyerd.com/2016/11/butternut-squash-sweet-potato-gratin.html