Description
A comforting layered bake featuring sweet potatoes and butternut squash, topped with cream and cheese for a delicious and nutritious meal.
Ingredients
Scale
- 2 medium sweet potatoes, thinly sliced
- 2 cups butternut squash, peeled and thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup shredded cheese (e.g., cheddar or mozzarella)
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 375°F (190°C).
- Layer the sweet potatoes and butternut squash slices in a large baking dish, alternating them for visual appeal.
- Drizzle the olive oil evenly over the vegetables and season with salt, pepper, thyme, and rosemary.
- Pour the heavy cream evenly over the top.
- Sprinkle the shredded cheese over the top.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for another 15-20 minutes, until the top is golden brown.
- Allow to cool slightly before serving.
Notes
You can customize the recipe by using non-dairy cheese or cashew cream for a lighter version. Add sautéed mushrooms or spinach for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg