Squash Spring Sweet Potato Yumminess

Thought I'd take a break from the baking to give a fun cooking recipe that my family and friends really enjoyed eating.....

Butternut squash/Sweet potato casserole

Ingredients: 10oz cut up butternut squash, 4 sweet potatoes peeled, cut into same size as squash. 6-8oz shredded fontina cheese, 8oz Greek yogurt plain, olive oil 2-3tbsp, butter, Romano cheese4-6oz, heavy cream 1/2c, garlic, Mural of Spices(Penzey's), Greek seasoning(Penzey's).
Butter a glass 9x11 baking dish, place squash and sweet potatoes in pan. Put heavy cream, Romano cheese, yogurt, spices in blender pulse a few times, salt to taste.  Pour over the top. Then add fontina cheese over the top. Add more spices if desired. Bake at 350 degrees. Cover with foil for the for the first half(20-20min), then remove foil. Cook addl. 20-25 min until vegetables are tender and casserole is browned. Goes great with Grilled pork chops, steak, chicken...
Let me know if you try it and if you like it. Bon appetit!