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Ingredients
| butternut squash (cubed): 4 cups |
| white potatoes: 2 whole potatoes |
| red sweet peppers (chopped): 1/2 cup |
| onions - yellow (chopped): 1/2 cup |
| garlic: 2 cloves |
| olive oil: 1/4 cup |
| light brown sugar (packed): 1 tsp |
| fresh thyme: 1 tsp |
| fresh basil (chopped): 1 tsp |
| red pepper flakes: 1/4 tsp |
| black pepper: 1/4 tsp |
| spinach: 5 cups |
Potato and squash salad
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
8 min -
Servings
8 serving(s)
Tags
1. In skillet combine squash and potatoes. Add 1 cup water. Bring to boiling, reduce heat. Simmer, covered, 8 to 10 minutes or until vegetables are tender. Drain. Set aside. In same skillet cook sweet pepper, onion, and garlic in hot olive oil over medium heat until onion is tender, stirring occasionally. Stir in brown sugar. Remove from heat. Stir in thyme, basil, 1/2 tsp. salt, and peppers.
2. Combine sweet pepper and potato mixtures in skillet. Place spinach in bowl. Top with potato mixture Sprinkle thyme. (Or, let potato mixture stand at room temperature, covered, up to 2 hours before serving over spinach.) Makes 8 to 10 (1-cup) servings