Squash and Sweet Potato Casserole

Squash and Sweet Potato Casserole
  • 4 servings
  • 0:10 Preparation
  • 0:45 Cooking
  • 0:55 Total Time


Add all
  • 0.500

    butternut squash

  • 0.500

    acorn squash

  • 1

    sweet potato

  • 1

    onion, sliced very fine

  • 1 Tbsp.
    (15 mL)


  • 2 cups
    (500 mL)


  • 2 Tbsp.
    (30 mL)

    butter, melted

  • 2 Tbsp.
    (40 ml)


  • 1 Tbsp.
    (15 mL)

    Dijon mustard

  • 1/4 tsp.
    (1 mL)


  • Salt and pepper to taste

  • 1/3 cup
    (80 mL)

    shredded cheese


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.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
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