Oven Roasted Butternut Squash and Potatoes

Here is an easy side dish.  Many markets carry butternut squash already cut-up, which makes it even easier!

Ingredients:

2 cups butternut squash, cubed

3-4 medium red potatoes, cubed, skin on

1/2 cup olive oil

1/4 cup balsamic vinegar

1 Tablespoon Herbs de Provence

salt and pepper to taste

Preheat oven to 425 degrees.  Place the squash and potatoes in greased casserole dish.

Pour olive oil over the top.

Add the balsamic vinegar and herbs, toss everything together.

Place in the oven and bake 40-45 minutes, until browned.

Add salt and pepper to taste and serve!

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Warm Potato Salad

We make this potato salad often.  It does not have mayonnaise in the dressing so, it is ideal for a picnic or cook-out.

Ingredients:

4-5 Yukon Gold Potatoes

3/4 cup sliced red onion

1/2 cup chopped parsley

1/3 cup capers, drained

2/3 cup olive oil

red wine vinegar to taste

salt and pepper

Place whole potatoes in a large stockpot and fill with water.

Place the pot on the stove and bring to a boil.  Cook about 25 minutes or until fork tender.

Drain in a colander.

Place the potatoes on a cutting board.  When they have cooled, chop into bite-size pieces.  Add the potatoes to a large serving bowl.

Add chopped parsley….

Chopped onion….

the drained capers…

and olive oil.

Sprinkle in red wine vinegar, salt and pepper to taste.

Toss it all together and it’s done! Simple, yet delicious.

Make Ahead Mashed Potatoes

Here’s an easy do ahead mashed potato recipe for any dinner get together.

Ingredient List:

8-10 potatoes

1 cup plain yogurt

4 tablespoons butter

8 ounces cream cheese

2 sprigs fresh rosemary

2 cloves garlic, minced

1/3 cup chopped green onion

1 1/2 teaspoons salt

1/2 teaspoon pepper

splash of milk

paprika for garnish

 Fill a large pot with water, about 2/3 full

Place on the stove, add salt and bring to a boil.

Peel the potatoes

Cut the potatoes, first in half….

Then in quarters

Place the potatoes in the water and boil 10-15 minutes, until fork tender

While the potatoes are cooking, mince the garlic.  First smash it with a knife, then chop finely.

Remove the rosemary from the stem, then chop finely.

 

Chop the green onions

Blend the yogurt, butter and cream cheese with a mixer.

Add the garlic, rosemary, green onion, salt and pepper.  Mix together, then remove to another bowl.

Drain the potatoes in a colander.

Mash the potatoes with the mixer, add a splash of milk.

Mix in the creamed mixture with the potatoes.

Place the mashed potatoes in a casserole dish and sprinkle with paprika.

Cover and store in the refrigerator overnight.  Bake, covered in a 350 degree oven before serving 25-30 min.