Cheesy Squash, Sweet Potato and Mushroom Bake

Name: Cheesy Squash, Sweet Potato and Mushroom Bake with Greens-and-Apple Salad
Total time: 35 min
Yield: 2
Cuisine: French
Ingredients: 170 g Butternut Squash, cubes; 227 g Mushrooms; 7 g Thyme; 56 mL Cream; 2 unit(s) Garlic, cloves; 113 g Spring Mix; 1 tbsp White Wine Vinegar; 2 unit(s) Sweet Potato; ¾ cup Mozzarella Cheese, shredded; ¼ cup Parmesan Cheese, shredded; 28 g Crispy Shallots; 1 unit(s) Granny Smith Apple; 3 tbsp Butter*; 0.13 tsp Pepper*; 0.13 tsp Salt*; ½ tsp Sugar*

with Greens-and-Apple Salad

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This dinner celebrates the best of the colder months — root veggies are mashed with cream and butter and topped with thyme mushrooms and ooey, gooey cheese. Served with a crisp, fresh salad, it's a meal that is both satisfying and refreshing.

Ingredients: Sweet potato • Mushrooms • Butternut squash • Granny Smith apple • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Mozzarella cheese (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) (milk) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Thyme • Garlic.

Tags:

Veggie

•New

•Low CO2

Allergens:

Milk

•Sulphites

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

170 g

Butternut Squash, cubes

227 g

Mushrooms

7 g

Thyme

56 mL

Cream

(Contains: Milk)

2 unit(s)

Garlic, cloves

113 g

Spring Mix

1 tbsp

White Wine Vinegar

(Contains: Sulphites May contain traces of: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)

2 unit(s)

Sweet Potato

¾ cup

Mozzarella Cheese, shredded

(Contains: Milk)

¼ cup

Parmesan Cheese, shredded

(Contains: Milk)

28 g

Crispy Shallots

(Contains: Wheat May contain traces of: Gluten)

1 unit(s)

Granny Smith Apple

Not included in your delivery

3 tbsp

Butter*

(Contains: Milk)

0.13 tsp

Pepper*

0.13 tsp

Salt*

½ tsp

Sugar*

Nutrition Values

Calories730 kcal

Fat45 g

Saturated Fat29 g

Carbohydrate69 g

Sugar24 g

Dietary Fiber11 g

Protein24 g

Cholesterol120 mg

Sodium820 mg

Trans Fat2 g

Potassium1550 mg

Calcium600 mg

Iron3.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Potato Masher

•Large Pot

•Measuring Spoons

•Large Non-Stick Pan

•8x8" Baking Dish

•Large Bowl

•Whisk

Cooking Steps

PDF

Before starting, preheat the broiler to high.
Wash and dry all produce.
Peel, then cut sweet potatoes into 1-inch pieces.
To a large pot, add sweet potatoes, squash, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
Drain and return veggies to the same pot, off heat.

Meanwhile, strip 1/2 tbsp (1 tbsp) thyme leaves from stems, then finely chop.
Peel, then mince garlic.
Thinly slice mushrooms.
Core, then cut apple into 1/4-inch slices.

Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt. Add mushrooms. Cook for 4-5 min, until softened.
Add thyme and garlic. Cook for 30 sec-1 min, until fragrant. Season with salt and pepper.

Mash 2 tbsp (4 tbsp) butter and cream into veggies until creamy. Season with salt and pepper.
Transfer mashed veggie mixture into an 8x8-inch baking dish (9x13 for 4 servings).
Top with mushrooms, then sprinkle mozzarella and Parmesan over top.
Broil in the middle of the oven for 3-4 min, until cheese is melted and golden.

Meanwhile, to a large bowl, add 1/2 tsp (1 tsp) sugar, vinegar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
Add apples and spring mix.