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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

• 1 lb. Hubbard squash, peeled, deseeded, and diced
• 1 lb. sweet potatoes, peeled and cubed
• 1 Tbsp. sunflower or olive oil
• 1 medium onion, chopped
• 1 tsp. salt
• 2 tsp. black pepper
• 1/3 cup Horizon Organic® half-and-half
• 1 Tbsp. Horizon Organic lightly salted butter
• 2 Tbsp. flour, sifted
• 1 cup Horizon Organic 2% reduced fat milk
• 1 1/2 cups Horizon Organic shredded Cheddar cheese

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)

Food produced without antibiotics, added growth hormones or pesticides means better health and a cleaner environment.