Butternut squash and sweet potato gratin
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Butternut squash and sweet potato gratin calories by ingredient
Number of Servings: 6
Ingredients
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1/4 cup flour
1 teaspoon salt
1 tsp ground sage
1 butternut squash, peeled, seeded and sliced thick
1 cup red kidney beans, drained, rinsed
2 or 3 sweet potatoes, peeled, sliced thick
1/2 sweet onion, sliced
1/2 cup vegetable stock
3/4 cup shredded sharp Cheddar cheese
Directions
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.
Member Ratings For This Recipe
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WOODLANDMYST
