Butternut squash and sweet potato gratin
- Number of Servings: 6
Ingredients
1/4 cup flour1 teaspoon salt1 tsp ground sage1 butternut squash, peeled, seeded and sliced thick1 cup red kidney beans, drained, rinsed2 or 3 sweet potatoes, peeled, sliced thick1/2 sweet onion, sliced1/2 cup vegetable stock3/4 cup shredded sharp Cheddar cheese
1. Preheat oven to 350. Spray 9- x 11-inch glass baking pan with cooking spray.
2. Place flour, salt, and sage into a large plastic bag. Add squash, potatoes, beans and onions; shake until lightly dusted.
3. In glass dish, layer 1/2 of squash, apples, and sweet onion. Pour 1/2 cup stock over the top, then sprinkle 1/2 of cheese. Layer with remaining squash, apple, and onions. Pour remaining stock over the top, and cover with foil.
4. Bake in preheated oven for 40 minutes.
5. Take out and sprinkle with remaining cheese. Return, uncovered, to oven; bake for another 5 minutes. Let sit for 5 minutes before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user MEGABOMB.
2. Place flour, salt, and sage into a large plastic bag. Add squash, potatoes, beans and onions; shake until lightly dusted.
3. In glass dish, layer 1/2 of squash, apples, and sweet onion. Pour 1/2 cup stock over the top, then sprinkle 1/2 of cheese. Layer with remaining squash, apple, and onions. Pour remaining stock over the top, and cover with foil.
4. Bake in preheated oven for 40 minutes.
5. Take out and sprinkle with remaining cheese. Return, uncovered, to oven; bake for another 5 minutes. Let sit for 5 minutes before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user MEGABOMB.
Nutritional Info Amount Per Serving
- Calories: 217.2
- Total Fat: 5.2 g
- Cholesterol: 14.8 mg
- Sodium: 603.0 mg
- Total Carbs: 36.0 g
- Dietary Fiber: 5.0 g
- Protein: 8.3 g
Member Reviews
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WOODLANDMYST
Apples? Where did they come from?? Anyway, I did make this (sans apples) and without the cheese. It took a little longer in my oven (I turned it up to 400 for an additional 20 mins) but that's the way with ovens. We enjoyed it; it was hearty and filling. I would make it again. - 1/28/08