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1. Turn the oven to 350 degrees and preheat.
2. Add the potatoes to a large pot of salted water and bring to a boil.
3. Cook for 4 minutes and drain.
4. Combine the carrots, garlic, green onions and parmesan cheese in a bowl and mix well.
5. Spray a 2 quart casserole baking dish with nonstick cooking spray.
6. Layer half of the potato slices, half of the squash slices, half of the carrot mixture then repeat the layers.
7. Combine the remaining ingredients and whisk together.
8. Pour the mixture over the top of the vegetables.
9. Bake until golden and bubbly, which takes about 50 minutes.
10. Allow the dish to sit for 5 minutes before serving.
11. Serve garnished with a few strands of shredded carrots.
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