Vegetarian

Butternut squash and sweet potato gratin is for Side Dish.

Butternut squash and sweet potato gratin takes several minutes to prepare.

Butternut squash and sweet potato gratin takes several minutes to cook.

Butternut squash and sweet potato gratin makes 6 servings.

The ingredients for Butternut squash and sweet potato gratin are:

1/4 cup flour
1 teaspoon salt
1 tsp ground sage
1 butternut squash, peeled, seeded and sliced thick
1 cup red kidney beans, drained, rinsed
2 or 3 sweet potatoes, peeled, sliced thick
1/2 sweet onion, sliced
1/2 cup vegetable stock
3/4 cup shredded sharp Cheddar cheese

Here is how you make Butternut squash and sweet potato gratin:

1. Preheat oven to 350. Spray 9- x 11-inch glass baking pan with cooking spray. 2. Place flour, salt, and sage into a large plastic bag. Add squash, potatoes, beans and onions; shake until lightly dusted. 3. In glass dish, layer 1/2 of squash, apples, and sweet onion. Pour 1/2 cup stock over the top, then sprinkle 1/2 of cheese. Layer with remaining squash, apple, and onions. Pour remaining stock over the top, and cover with foil. 4. Bake in preheated oven for 40 minutes. 5. Take out and sprinkle with remaining cheese. Return, uncovered, to oven; bake for another 5 minutes. Let sit for 5 minutes before serving.Number of Servings: 6Recipe submitted by SparkPeople user MEGABOMB.

The nutritional information for Butternut squash and sweet potato gratin is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 217.2

• Total Fat: 5.2 g
• Cholesterol: 14.8 mg
• Sodium: 603.0 mg
• Total Carbs: 36.0 g
• Dietary Fiber: 5.0 g
• Protein: 8.3 g

The dietary needs meet for Butternut squash and sweet potato gratin is Vegetarian