"My mom used to make this recipe every year during the holidays. My wife loves it, and I make it for us every year! The addition of butternut squash adds a sweet seasonal flavor that makes it a little different than your traditional scalloped potatoes." -Antonio, Content Producer
Eat Well.
Butternut Squash Scalloped Potatoes
Butternut Squash |
1 lb |
Potatoes |
1 lb |
Butter |
1/4 cup |
Garlic - Minced |
2 cloves |
Panko Bread Crumbs |
1/4 cup |
Parmesan Cheese |
1/3 cup |
Salt |
1/4 tsp |
Pepper |
1/8 tsp |
Fresh Parsley |
1/4 cup |
Directions
1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Peel, halve lengthwise and seed squash; cut into 1/2-inch-thick slices along with your potatoes. Arrange with slices overlapping slightly in bottom of baking dish.
2. In 2-quart saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor. Do not let butter brown.
- 3. In small bowl, mix bread crumbs, cheese and 1 tablespoon of the butter-garlic mixture.
- 4. Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.
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