SCALLOPED SWEET POTATOES, BUTTERNUT SQUASH AND ZUCCHINI WITH ROASTED VEGETABLES

Hmmm, garden fresh Fall vegetables!

Yes, I had a humongous zucchini, butternut squash and sweet potatoes sitting on my counter, and I had to think how to use it all.

I took a recipe for regular scalloped potatoes and improvised with these three veggies. The recipe called just for some sautéed leeks but I added a combination of Portobello, Cremini and Oyster mushrooms to the sautéed leeks, and when they were half cooked I added 1 1/2 cups of chicken broth, 1/2 cup of 10% cream, 2 TBSP of Sour cream, 2TBSP of fresh Thyme. Let the mushrooms finish cooking and allow the liquid to reduce, this takes about 5 minutes. At that point I added 1/4 tsp salt, 1/2 tsp pepper and 1/4 tsp nutmeg. (Adjust these quantities to your taste.)

I sliced the vegetables in the food processor 3 mm thick and arranged in a baking dish. I started with the sweet potatoes as the base, then added some of the mushroom/leek combination and a little of shredded cheese (I used 1 1/4 cup of cheddar) – I continued with the zucchini layer and the rest of the mushroom/leek, and some more cheese, but saved some cheese for the top. I left the Butternut squash for the top layer. I poured the leftover sauce from the mushrooms evenly over the vegetables and covered with foil.

Bake in a 350 degrees oven for about 1 hour, then remove the foil and sprinkle the rest of the shredded Cheddar and add some Parmesan as well. Let the cheese melt and get some colour.

We had this as a side dish the night before, but I saved a piece for my lunch today.

For lunch I paired it with some roasted fennel, red onions, Brussels sprouts and red pepper. I did pour a little olive oil over my roasted veggies and sprinkled some shaved Parmesan. It was certainly delicious and filling, and a great use of the abundant Fall vegetables.

Bon Appétit !