Holiday Rush

☰ Menu
Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Main Dish Side Dishes Eggs Dairy Potatoes Vegetables American Oven Dinner Party Fall Winter Dietary Low Sodium Gluten Free Seasonal Egg Free Free Of Something Low In Something Squash Taste Mood Savory Equipment Presentation Served Hot 4 Hours Or Less

Butternut Squash And Sweet Potato Gratin With Walnut Crust

Terrific fall recipe. We loved this as a healthy vegetarian meal....lots of vitamins. It would be perfect on thanksgiving--to take the place of the marshmallow and canned sweet potatoes usual side dish. I used my food processor to chop everything---doing it by hand would take longer than i've indicated here!!

Steps

Heat oven to 350f.
Grease an 8x8 inch glass or ceramic baking dish.
Cut the squash in half lengthwise and scrape out the seeds and fibers.
Slice the squash and potatoes about 1 / 8 inch thick.
Line the bottom of the baking dish with a layer of squash , season lightly with salt and pepper , sprinkle with a little of the parmesan , and drizzle with a little of the cream.
Cover with a layer of potato slices , season with salt , pepper , cheese , and cream.
Repeat with the remaining squash and potatoes until the dish is full , ending with a top layer of squash , seasoned and topped with any remaining cheese and cream.
Press down lightly to distribute the cream and compact the layers.
The last layer of squash should be just sitting in the cream , but not covered by it.
Cover the dish with foil and bake until the vegetables feel tender when poked with a thin , sharp knife , about 1 hour , 10 minutes.
Combine the walnuts and buttered bread crumbs.
Remove the gratin from the oven .

Ingredients

butternut squash, idaho potatoes, salt & freshly ground black pepper, parmesan cheese, heavy cream, walnuts, fresh breadcrumb, butter