Creamy Squash Bake

"This gorgous and scrumptious bake by Rachel Maser of Clean Food Crush is dairy free and gluten free and uses sweet potatoes, but you can substitute a half and half mixture of whole milk and heavy cream and remove the flour like I did. I also used butternut squash that I peeled and then portioned to be about the size of sweet potatoes, since squash is a Thanksgiving day staple in our house, and doubled the recipe to fit into a 13x9 pan, since we had 8 people at our table. The best part is that this bake looks way more complicated than it actually is, impressing everyone from presentation to bite. After making it for the first time for Thanksgiving in 2019, it is now a yearly go-to." -- Ann Walczak, Associate Editor

Photography By Rachel Maser | November 08, 2020

Ingredients

SERVINGS: 4-6 Serving(s)

1 tablespoon olive oil
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 cup unsweetened canned coconut milk
1 teaspoon smoked paprika
2 teaspoons gluten free flour
sea salt and black pepper to taste
2 pounds sweet potatoes, peeled and thinly sliced on mandoline
1 tablespoon sliced chives
1 tablespoon chopped parsley

Preparation

1. Preheat oven to 350F. Heat oil in medium skillet over medium-high heat. Add onion and saute until softened, about 3 minutes. Add garlic and saute another minute or two.

2. In small bowl, whisk together coconut milk, paprika, and gluten free flour. Pour mixture over onions in skillet, whisking to combine. Lower heat and simmer, stirring frequently, until sauce begins to thicken, about 2-3 minutes.

3. Pour mixture into bottom of 8x8 oven dish. Season to taste. Layer sweet potato or squash slices up against each other in horizontal rows as the picture below shows. Cover with foil and bake 60 minutes. Uncover and bake an additional 12-15 minutes, until potatoes or squash are fork tender and crispy brown on top. Garnish with chives and parsley.