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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.
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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
1 Vote
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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    $1.29 /lb

    PRODUCT OF U.S.A. OR MEXICO GREEN ZUCCHINIS PRODUCT OF MEXICO LARGE SEEDLESS NAVEL ORANGES OR LARGE RED GRAPEFRUITS PRODUCT OF U.S.A. 2.84/kg


  • 0.500
    acorn squash
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    EGGPLANTS

    EGGPLANTS

    $1.29 /lb

    PRODUCT OF U.S.A. OR MEXICO GREEN ZUCCHINIS PRODUCT OF MEXICO LARGE SEEDLESS NAVEL ORANGES OR LARGE RED GRAPEFRUITS PRODUCT OF U.S.A. 2.84/kg


  • 1
    sweet potato
  • 1
    onion, sliced very fine
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    CARROTS OR YELLOW ONIONS

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  • 1 Tbsp.
    (15 mL)
    butter
  • 2 cups
    (500 mL)
    milk
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  • 2 Tbsp.
    (30 mL)
    butter, melted
  • 2 Tbsp.
    (40 ml)
    flour
  • 1 Tbsp.
    (15 mL)
    Dijon mustard
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    FRENCH'S MUSTARD

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    400 ml SELECTED VARIETIES


  • 1/4 tsp.
    (1 mL)
    nutmeg

  • Salt and pepper to taste
  • 1/3 cup
    (80 mL)
    shredded cheese
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

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