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![]() ![]() A nutritious, scrumptious side dish for any festive meal! Yield: Makes 4-6 servings Prep time: 50 minutes
Cooking time: 20 minutes
Difficulty Level: Moderate
Preheat oven to 375°F. Boil Hubbard squash and sweet potatoes together until tender, about 15 minutes. Heat oil in a pan, add onion, sauté until soft and set aside. Melt butter in another pan. Add flour until a thick paste is formed and then add the milk until a smooth, runny sauce is formed. Add 1/2 tsp. salt and 1 tsp. pepper and set aside. Drain squash and yams. Add onion, oil, 1/2 tsp. salt, 1 tsp. pepper and half-and-half cream. Mash until smooth, set aside. Heat sauce on medium heat, stirring constantly until thickened. Remove from heat and add cheese. Stir until melted. Put squash and potato mixture in a greased oven dish. Pour over cheese sauce and bake for 20 minutes until golden. Serve bubbly hot! (using 6 servings) Calories 308; Protein 12g; Fat 15g; Sat. Fat 8g; Dietary Fiber 3g; Cholesterol 40mg; Sodium 604mg; Calcium 304mg (30% DV); Vit A 19716 IU (>100% DV) (98% beta carotene and other carotenoids); Vit C 28 mg (46% DV); Iron 1.3mg (9% DV) |
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