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Heat oven to 350°F. Grease an 8x8 inch (2 quart) glass or ceramic baking dish. Cut the squash in half lengthwise and scrape out the seeds and fibers. Slice the squash and potatoes about 1/8 inch thick (use a mandoline if you have one).
This is a wonderful fall recipe. We loved this as a healthy vegetarian meal....lots of vitamins. It would be perfect for Thanksgiving, as as replacement for the ever-present marshmallow and canned sweet potatoes side dish. I used my food processor to chop everything---doing it by hand would take longer than I've indicated here!
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