Butternut Squash and Sweet Potato Gratin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 pound butternut squash2 large sweet potatoes1 tbsp poultry seasoning1 cup rice milk1 cup shredded cheddar3 cloves garlic
Preheat oven to 350 degrees. Generously butter a 9 x 12 inch gratin dish.
Slice the squash into 1/8-inch thick pieces. Peel the potatoes and slice them into 1/8-thick inch pieces.
Stir the fresh minced garlic into the milk in an easy to pour container.
Layer 1/2 of potato in the bottom of the gratin dish. Sprinkle with 1/3 of poultry seasoning, salt and pepper, 1/4 of cheese. Pour 1/3 of milk with garlic over this layer. Layer 1/2 of squash on top of the first layer. Repeat the sprinkling of seasonings, cheese, milk/garlic – in same amounts. Layer 1/2 of potato on top of previous layer. Repeat the sprinkling of seasonings, cheese, milk/garlic – in same amounts. Layer remaining 1/2 of squash on top of previous layer.
Press down firmly on the layers with a spoon or your hand. The milk should just cover the layers after pushed down (add a little milk if needed).
Sprinkle the remaining 1/4 of cheese on top of gratin.
Cover the dish with plastic wrap and then again with foil. Bake for 45 minutes, then remove the plastic and foil, when potatoes are tender. Bake for another 10 minutes to brown the cheese on top.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user GINGER_SNAPS.
Slice the squash into 1/8-inch thick pieces. Peel the potatoes and slice them into 1/8-thick inch pieces.
Stir the fresh minced garlic into the milk in an easy to pour container.
Layer 1/2 of potato in the bottom of the gratin dish. Sprinkle with 1/3 of poultry seasoning, salt and pepper, 1/4 of cheese. Pour 1/3 of milk with garlic over this layer. Layer 1/2 of squash on top of the first layer. Repeat the sprinkling of seasonings, cheese, milk/garlic – in same amounts. Layer 1/2 of potato on top of previous layer. Repeat the sprinkling of seasonings, cheese, milk/garlic – in same amounts. Layer remaining 1/2 of squash on top of previous layer.
Press down firmly on the layers with a spoon or your hand. The milk should just cover the layers after pushed down (add a little milk if needed).
Sprinkle the remaining 1/4 of cheese on top of gratin.
Cover the dish with plastic wrap and then again with foil. Bake for 45 minutes, then remove the plastic and foil, when potatoes are tender. Bake for another 10 minutes to brown the cheese on top.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user GINGER_SNAPS.
Nutritional Info Amount Per Serving
- Calories: 184.3
- Total Fat: 6.8 g
- Cholesterol: 19.8 mg
- Sodium: 157.3 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 4.3 g
- Protein: 6.9 g
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