 | | Directions |
- Preheat oven to 375°.
- In a 2 quart baking dish, layer in order the carrots, potato, 1/2 cup cheese, sweet potatoes and squash.
- Salt and pepper to taste.
- Combine water, molasses, bouillon in a small microwave safe bowl.
- Heat in the microwave for 30 seconds.
- Pour over vegetables.
- Bake, covered, in oven for approximately 45 minutes or until vegetables are tender.
- Insert a knife to test tenderness of vegetables.
- Uncover casserole, sprinkle with 1/2-1 cup more cheese.
- Dot with butter.
- Then sprinkle on toasted pumpkin seeds.
- Bake uncovered for 15 more minutes or until cheese melts and slightly browns.
- Cool a few minutes before serving.
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Prep Time: 15 minutes
Cook Time: 1 hour
Container: 2 quart baking dish
Servings: 10
|  | | Ingredients | | - | | 1 cup carrots, peeled, thinly sliced on bias (2 large carrots) |
| - | | 3 cups baking potato, skins on, sliced on bias (1 large or 2 medium sized potatoes) |
| - | | 1 cup to 1 1/2 cups swiss cheese, finely shredded |
| - | | 2 1/2 cups sweet potatoes, peeled, thinly sliced (2 medium sized) |
| - | | 1 medium butternut squash, peeled, quartered lengthwise and thinly sliced |
| - | | 2 tablespoons water |
| - | | 2 tablespoons molasses |
| - | | 1/2 teaspoon instant chicken bouillon granules |
| - | | 3/4 cup toasted pumpkin seeds |
| - | | 4 tablespoons unsalted butter, sliced |
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