This was a new side dish this year. It turned out OK and was really easy to make. Start by peeling the squash and the sweet potato. Then slice them very thin using a mandoline.
Lay the squash and potato in alternating layers, covering each row with a little heavy cream. I mixed a little chipotle puree and maple syrup in with the cream, but you could just stick with a bit of salt and pepper for the seasoning.
Keep adding layers until you reach the top of the pan. You can put it together to this point a day ahead of time. Cook, covered with foil at 375F for 45 minutes. Remove the foil and continue cooking for another 30 minutes. Let sit at least 15 minutes before serving.
Lay the squash and potato in alternating layers, covering each row with a little heavy cream. I mixed a little chipotle puree and maple syrup in with the cream, but you could just stick with a bit of salt and pepper for the seasoning.
Keep adding layers until you reach the top of the pan. You can put it together to this point a day ahead of time. Cook, covered with foil at 375F for 45 minutes. Remove the foil and continue cooking for another 30 minutes. Let sit at least 15 minutes before serving.
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