Squash and Sweet Potato Casserole
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 45 min |
| Total: | 55 min |
servings
| Category: | Accompaniment |
| Subcategory: | Vegetables |
| Source: | Metro |
Recipe ingredients
- 1/2 butternut squash
- 1/2 acorn squash
- 1 sweet potato
- 1 onion, sliced very fine
- 1 Tbsp. (15 mL) butter*
- 2 cups (500 mL) milk
- 2 Tbsp. (30 mL) butter*, melted
- 2 Tbsp. + 2 tsp. (40 mL) flour*
- 1 Tbsp. (15 mL) Dijon* mustard
- 1/4 tsp. (1 mL) nutmeg*
- Salt and pepper to taste
- 1/3 cup (80 mL) shredded cheese*
Preparation
Preheat oven to 375°F (190°C).
Halve both squash and scoop out seeds and fibres. Microwave with a bit of water for 10 - 15 minutes.
Peel and cube sweet potato. Boil in salted water for about 4 - 5 minutes. Cool and set aside.
Peel cooked squash and cube the same size as sweet potato cubes.
In a buttered baking dish, combine cubed squash and sweet potato.
Sauté onion in butter and add to baking dish.
In a saucepan, heat milk.
Whisk melted butter and flour into warm milk.
Stir in mustard, nutmeg, salt and pepper, and pour over vegetables.
Sprinkle with shredded cheese and bake approximately 20 - 25 minutes.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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