- 1/4 cup unsalted butter, divided
- 1 cup diced onion
- 2 tablespoons minced garlic
- 4 cups 3/4-inch sweet potato slices
- 2 cups heavy whipping cream, divided
- 1 cup 1-inch peeled acorn squash cubes
- 2 sprigs fresh thyme, leaves removed
- kosher salt and ground black pepper to taste
- 1/2 cup seasoned bread crumbs
- 1/4 cup grated Asiago cheese
- Melt 2 tablespoons butter in a heavy saucepan over medium heat. Cook and stir onion and garlic in hot butter until onion is golden and soft, 5 to 10 minutes.
- Stir sweet potatoes, 1 3/4 cups cream, acorn squash, thyme, kosher salt, and pepper into onion mixture. Bring to a boil, reduce heat to low, and simmer until potatoes and squash are tender, 20 to 25 minutes.
- Preheat oven to 385 degrees F (195 degrees C). Butter an 8x13-inch baking dish with remaining butter.
- Pour potato-squash mixture into prepared baking dish. Drizzle remaining cream over potatoes and squash; top with bread crumbs and Asiago cheese. Cover baking dish with aluminum foil.
- Bake in the preheated oven until tender and hot throughout, 25 to 35 minutes. Remove aluminum foil and bake until top is golden brown, about 10 minutes more.
04/17/2018
recipepes.com
Sweet Potato Acorn Squash Au Gratin, recipe
PT15M
PT1H
5
455 calories
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