Butternut Squash Potato Bake

Butternut Squash Potato Bake is a gluten free and lacto ovo vegetarian side dish. This recipe serves 4 and costs 79 cents per serving. One serving contains 208 calories, 7g of protein, and 3g of fat. This recipe from Recipes Food and Cooking requires butter, salt and pepper, onion, and fresh sage. From preparation to the plate, this recipe takes around 2 hours. 214 people were glad they tried this recipe. Overall, this recipe earns a great spoonacular score of 93%. If you like this recipe, take a look at these similar recipes: Butternut Squash Bake, Butternut Squash Bake, and Butternut Squash Apple Bake.

Servings: 4

Preparation duration: 25 minutes

Cooking duration: 90 minutes

 

Ingredients:

1 tablespoon butter - melted

1/2 medium butternut squash

1 tablespoon fresh rosemary

1 tablespoon fresh sage

1 tablespoon fresh thyme

2 garlic cloves - minced

1 medium onion

4 medium potatoes

1 teaspoon salt and pepper

Equipment:

knife

frying pan

aluminum foil

Cooking instruction summary:

Peel the squash, onion and potatoes.Chop up the fresh herbs and mince garlic. Mix in the salt and pepper in a small dish.Slice the onions and potatoes on a mandolin. Keep in separate piles. Slice the squash on the mandolin or do it with a knife. Keep the sliced thin.Spray a 8 inch spring-form pan. Place a layer of the squash in the bottom, brush lightly with the butter and sprinkle with the herbs.Add a layer of potatoes, repeat butter and herbs. Add a layer of onion circles. Repeat this process 3 more times. Press down lightly as you add the layers.Top with the butter and herbs. Cover with foil. Bake at 350 degrees for 1 hour. Uncover and bake for another 30 minutes. Top will start to brown and vegetables will be tender if you pierce them with a knife. Let set for at least 10 minutes before removing outside ring. If you want to leave it in a tart shape don't remove bottom dish, otherwise slide the vegetables onto a serving dish.

 

Step by step:


1. Peel the squash, onion and potatoes.Chop up the fresh herbs and mince garlic.

2. Mix in the salt and pepper in a small dish.Slice the onions and potatoes on a mandolin. Keep in separate piles. Slice the squash on the mandolin or do it with a knife. Keep the sliced thin.Spray a 8 inch spring-form pan.

3. Place a layer of the squash in the bottom, brush lightly with the butter and sprinkle with the herbs.

4. Add a layer of potatoes, repeat butter and herbs.

5. Add a layer of onion circles. Repeat this process 3 more times. Press down lightly as you add the layers.Top with the butter and herbs. Cover with foil.

6. Bake at 350 degrees for 1 hour. Uncover and bake for another 30 minutes. Top will start to brown and vegetables will be tender if you pierce them with a knife.

7. Let set for at least 10 minutes before removing outside ring. If you want to leave it in a tart shape don't remove bottom dish, otherwise slide the vegetables onto a serving dish.


Nutrition Information:

Quickview
85k Calories
1g Protein
3g Total Fat
14g Carbs
33% Health Score
Limit These
Calories
85k
4%

Fat
3g
5%

  Saturated Fat
1g
12%

Carbohydrates
14g
5%

  Sugar
3g
4%

Cholesterol
7mg
3%

Sodium
611mg
27%

Get Enough Of These
Protein
1g
3%

Copper
4mg
232%

Vitamin A
10151IU
203%

Vitamin C
25mg
30%

Manganese
0.44mg
22%

Potassium
397mg
11%

Fiber
2g
11%

Magnesium
40mg
10%

Vitamin B6
0.2mg
10%

Vitamin E
1mg
10%

Folate
32µg
8%

Vitamin B1
0.12mg
8%

Calcium
73mg
7%

Iron
1mg
7%

Vitamin B3
1mg
6%

Phosphorus
44mg
4%

Vitamin B5
0.43mg
4%

Vitamin B2
0.04mg
2%

Zinc
0.27mg
2%

Vitamin K
1µg
1%

Selenium
0.86µg
1%

covered percent of daily need
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