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:
covered percent of daily need
