Scalloped Sweet Potatoes and Butternut Squash Recipe

Sweet potatoes: These provide a natural sweetness and a hearty texture to the dish.

Butternut squash: Adds a slightly nutty flavor and complements the sweet potatoes well.

Heavy cream: Creates a rich and creamy sauce that binds the dish together.

Milk: Lightens the cream mixture while maintaining its creamy consistency.

Garlic: Adds a subtle, aromatic flavor to the sauce.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and balances the sweetness of the vegetables.

Parmesan cheese: Provides a savory, umami flavor and a golden crust on top.

When slicing the sweet potatoes and butternut squash, aim for uniform thickness to ensure even cooking. A mandoline slicer can be particularly helpful for achieving consistent slices. This not only helps the vegetables cook at the same rate but also creates a visually appealing layered effect in the final dish.

• sweet potatoes - Substitute with yams: Yams have a similar texture and sweetness, making them a good alternative.

• butternut squash - Substitute with acorn squash: Acorn squash has a comparable texture and flavor profile, making it a suitable replacement.

• heavy cream - Substitute with coconut cream: Coconut cream provides a rich and creamy texture, with a slight coconut flavor that complements the dish.

• milk - Substitute with almond milk: Almond milk is a lighter, dairy-free option that still adds creaminess to the dish.

• garlic - Substitute with shallots: Shallots offer a milder, slightly sweet flavor that can enhance the dish similarly to garlic.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma.

• parmesan cheese - Substitute with gruyere cheese: Gruyere cheese melts well and has a nutty flavor that complements the dish.

• Allow the scalloped sweet potatoes and butternut squash to cool completely at room temperature before storing.
• Transfer the dish to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil.
• Store in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes.
• For freezing, wrap the cooled dish tightly with plastic wrap and then a layer of aluminum foil to prevent freezer burn.
• Label the container with the date and contents to keep track of freshness.
• Freeze for up to 2-3 months. When ready to use, thaw in the refrigerator overnight.
• Reheat in the oven at 350°F (175°C) for 25-30 minutes or until heated through, ensuring the vegetables are tender and the top is bubbly and golden.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover scalloped sweet potatoes and butternut squash in an oven-safe dish. Cover with aluminum foil to prevent drying out. Heat for about 20-25 minutes, or until warmed through. For a crispy top, remove the foil for the last 5 minutes of reheating.

• Microwave Method: Transfer a portion of the scalloped sweet potatoes and butternut squash to a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating. Continue to heat in 1-minute intervals if needed, until hot.

• Stovetop Method: Place the scalloped sweet potatoes and butternut squash in a non-stick skillet over medium-low heat. Add a splash of milk or heavy cream to help rehydrate the dish. Cover and heat for about 10-15 minutes, stirring occasionally, until warmed through.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the scalloped sweet potatoes and butternut squash in a single layer in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating. This method will help maintain a crispy top layer.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the scalloped sweet potatoes and butternut squash in an oven-safe dish that fits in your toaster oven. Cover with aluminum foil and heat for 15-20 minutes, or until warmed through. Remove the foil for the last 5 minutes to crisp up the top.

• Oven: Used to bake the scalloped sweet potatoes and butternut squash at the specified temperature.

• Saucepan: Used to heat the heavy cream, milk, garlic, salt, and pepper mixture.

• Baking dish: Used to layer the sweet potatoes, butternut squash, and cream mixture.

• Aluminum foil: Used to cover the baking dish during the initial baking period.

• Knife: Used to peel and thinly slice the sweet potatoes and butternut squash.

• Cutting board: Provides a surface to safely slice the vegetables.

• Measuring cups: Used to measure the heavy cream, milk, and grated parmesan cheese.

• Garlic press: Used to mince the garlic cloves.

• Grater: Used to grate the parmesan cheese.

• Mixing spoon: Used to stir the cream mixture in the saucepan.

• Oven mitts: Used to safely handle the hot baking dish when removing it from the oven.

Pre-slice vegetables: Use a mandoline slicer to quickly and evenly slice the sweet potatoes and butternut squash.

Preheat oven: Start preheating your oven while you prepare the ingredients to save time.

Use pre-minced garlic: Save time by using pre-minced garlic from a jar instead of mincing fresh cloves.

Mix cream ahead: Combine the heavy cream, milk, garlic, salt, and pepper in advance and store in the fridge.

Grate cheese in bulk: Grate the parmesan cheese in bulk and store it in an airtight container for future use.