Butternut Squash and Sweet Potato Gratin

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Butternut Squash and Sweet Potato Gratin calories by ingredient



Number of Servings: 6

Ingredients

    1 pound butternut squash
    2 large sweet potatoes
    1 tbsp poultry seasoning
    1 cup rice milk
    1 cup shredded cheddar
    3 cloves garlic

Directions

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.