Butternut Squash, Sweet Potato and Tomato Cheese Bake Recipe

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Warm colors and appealing flavors. Great on it's own or with any simple meat or poultry dish.
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  • 2 pounds butternut squash
  • 2 tablespoons butter
  • 2 tablespoons oil
  • salt and pepper to taste
  • 10 green onions - sliced including the green tops
  • 1 can sweet potatoes - sliced
  • 4 large tomatoes - peeled and chopped
  • 1 teaspoon thyme
  • 1 cup colby jack cheese or cheddar cheese
Container:8x10 baking dish
30 mins
40 mins
1.25 hrs
  • Preheat oven to 325° F.
  • Butter or grease an 8x10 baking dish.
  • Peel squash, cut in half and remove seeds and pith.
  • Cut into bite sized pieces.
  • In a heavy skillet, over medium high heat, sauté the squash pieces in butter and oil until lightly browned, approximately 10 minutes.
  • Salt and pepper to taste then transfer to a baking dish.
  • Top with sliced sweet potatoes.
  • In the same skillet, over medium low heat, sauté the onions until soft, 2-3 minutes, adding more oil and butter if needed.
  • Add a little more salt and pepper.
  • When softened, spoon over the squash with a slotted spoon.
  • Chop tomatoes and place in the same skillet.
  • Season with thyme, salt and pepper.
  • Cook briskly over medium high heat, stirring occasionally, until the mixture is soft and the liquid is somewhat reduced, approximately 10 minutes.
  • Spoon tomato mixture over the onions, potatoes and squash.
  • Top with cheese and bread crumbs.
  • Bake uncovered for 30 minutes.
  • Increase the heat to 435° F. and bake another 5-10 minutes, just until the cheese is melted and the mixture is bubbly.
  • Note: can make this a day ahead but don't bake it until ready to serve.
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