Scalloped Sweet Potatoes and Butternut Squash

Ingredients

• 2 large sweet potatoes, peeled and thinly sliced
• 1 butternut squash, peeled, seeded, and thinly sliced
• 1/4 cup butter, melted
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups milk
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. Arrange sweet potato and butternut squash slices in the baking dish.
3. In a small bowl, mix together the melted butter, flour, salt, and pepper. Sprinkle over the vegetables.
4. Pour the milk over all. Sprinkle with cheeses.
5. Bake in preheated oven for 40 to 45 minutes, or until vegetables are tender and the top is golden brown.

Interesting Facts

• Butternut squash is a winter squash, meaning it is harvested in the fall and can be stored for months.
• Sweet potatoes are a root vegetable and are a great source of Vitamin A.
• This dish can easily be made vegan by omitting the cheese and substituting with vegan cheese or a non-dairy milk.