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Squash and Sweet Potato Casserole https://www.metro.ca/userfiles/image/recipes/Gratin-courges-musquee-poivree-4843.jpg PT10M PT45M PT55M
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.
4
3 3 5 1
0.500 butternut squash 0.500 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. (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
Squash and Sweet Potato Casserole

Squash and Sweet Potato Casserole

Rate this recipe
3 Votes
4
servings
0:10
Preparation
0:45
COOKING
0:55
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 0.500
    butternut squash
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    PRODUCT OF ONTARIO TOMATOES ON THE VINE PRODUCT OF ONTARIO 3.73/kg


  • 0.500
    acorn squash
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  • 1
    sweet potato
  • 1
    onion, sliced very fine
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    2 lb, PRODUCT OF SOUTH AFRICA OR ARGENTINA ROMAINE HEARTS 3 PK, PRODUCT OF U.S.A VIDALIA YELLOW SWEET ONIONS 3 lb PRODUCT OF U.S.A., No. 1 GRADE LIMES 1 lb, PRODUCT OF MEXICO


  • 1 Tbsp.
    (15 mL)
    butter
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    454 g SELECTED VARIETIES


  • 2 cups
    (500 mL)
    milk
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  • 2 Tbsp.
    (30 mL)
    butter, melted
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  • 2 Tbsp.
    (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
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Imprimer ma sélection

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.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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