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Sweet Potato Acorn Squash Au Gratin Recipe

Recipe by: SoccerNut

"This is a great Thanksgiving side dish. Garnish with fresh thyme sprigs."

Directions

1Melt 2 tablespoons butter in a heavy saucepan over medium heat. Cook and stir onion and garlic in hot butter until onion is golden and soft, 5 to 10 minutes.
2Stir sweet potatoes, 1 3/4 cups cream, acorn squash, thyme, kosher salt, and pepper into onion mixture. Bring to a boil, reduce heat to low, and simmer until potatoes and squash are tender, 20 to 25 minutes.
3Preheat oven to 385 degrees F (195 degrees C). Butter an 8x13-inch baking dish with remaining butter.
4Pour potato-squash mixture into prepared baking dish. Drizzle remaining cream over potatoes and squash; top with bread crumbs and Asiago cheese. Cover baking dish with aluminum foil.
5Bake in the preheated oven until tender and hot throughout, 25 to 35 minutes. Remove aluminum foil and bake until top is golden brown, about 10 minutes more.

Footnotes

Cook's Note:
You can substitute 1/2 teaspoon dried thyme for the fresh thyme, if desired.
You can substitute panko bread crumbs for the seasoned bread crumbs, if desired.
If preparing in advance, strain potato-squash mixture from cream, cooling cream and potato-squash mixtures separately. Reserve, chilled, until ready to assemble.

Ingredients