Roasted Maple Delicata Squash

Butternut Squash Potato Bake

I absolutely adore this delicious recipe for Butternut Squash Potato Bake. It combines the creamy goodness of potatoes with the sweet and nutty flavor of butternut squash. It’s the perfect dish to enjoy during the colder months when you crave comforting and hearty meals.

Ingredients:

• 2 pounds of butternut squash, peeled and cubed
• 2 pounds of potatoes, peeled and sliced
• 1 cup of grated Parmesan cheese
• 1 cup of heavy cream
• 4 cloves of garlic, minced
• 2 tablespoons of fresh rosemary, chopped
• 2 tablespoons of olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the diced butternut squash and sliced potatoes. Drizzle olive oil over them and toss to coat evenly.
3. Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until they are tender and slightly golden.
4. In the meantime, heat the heavy cream in a small saucepan over low heat. Add the minced garlic and chopped rosemary, and let it simmer for a few minutes to infuse the flavors.
5. When the vegetables are ready, transfer them to a baking dish. Pour the infused cream over the vegetables and sprinkle with Parmesan cheese.
6. Bake for an additional 15-20 minutes, or until the cheese is melted and golden brown.
7. Season with salt and pepper to taste.
8. Serve hot and enjoy!

This Butternut Squash Potato Bake is a delightful side dish that pairs well with roasted meats or can be enjoyed on its own. The combination of creamy potatoes, sweet roasted squash, and savory Parmesan cheese creates a harmonious flavor profile that will have your taste buds singing.

How to prepare:

Preparing this dish is relatively simple and requires minimal steps. Begin by peeling and cubing the butternut squash and slicing the potatoes. Toss the vegetables in olive oil and roast them in the oven until they are tender and slightly golden. While the vegetables are roasting, heat the heavy cream with minced garlic and chopped rosemary to infuse the flavors. Once the vegetables are ready, transfer them to a baking dish, pour the infused cream over them, and sprinkle with Parmesan cheese. Bake until the cheese is melted and golden brown. Season with salt and pepper to taste, and voila! Your Butternut Squash Potato Bake is ready to be served.

Preparation Time:

The total preparation time for this recipe is approximately 45 minutes. This includes the time to peel, chop, and roast the vegetables, as well as the time to heat the cream and bake the dish. It’s a relatively quick and easy recipe that can be prepared in advance or whipped up on the spot.

Servings:

This recipe yields approximately 8 servings. However, depending on the portion sizes and the appetites of your guests, you can easily adjust the servings accordingly. It’s always better to have some leftovers than to run out!

Nutrition Facts:

While this Butternut Squash Potato Bake is incredibly delicious, it’s important to be mindful of the nutritional content. Each serving contains approximately 280 calories, 17 grams of fat, 22 grams of carbohydrates, and 8 grams of protein. As always, it’s essential to balance your meal with other nutritious elements to meet your dietary needs.

Tips:

- To save time, you can use pre-cut butternut squash cubes and pre-sliced potatoes, which are readily available in most grocery stores.
- Adding a sprinkle of nutmeg or a pinch of cinnamon to the cream mixture can enhance the warm and cozy flavors of this dish.
- Feel free to experiment with different types of cheese. Gruyere or cheddar cheese can be delightful alternatives to Parmesan.
- For a bit of crunch, you can top the bake with breadcrumbs before baking. It adds a lovely texture to the dish.
- Leftovers can be refrigerated and reheated the next day for a quick and delicious meal. Simply pop it in the oven until heated through.

FAQs:

Q: Can I substitute sweet potatoes for regular potatoes in this recipe?
A: Absolutely! Sweet potatoes would add a delightful sweetness to the dish and complement the butternut squash beautifully. Go ahead and give it a try!
Q: Can I make this recipe ahead of time and reheat it?
A: Yes, you can prepare this Butternut Squash Potato Bake in advance. Simply refrigerate it after assembling and bake it when you’re ready to enjoy it. Just remember to increase the baking time if the dish is cold from the fridge.
Q: Can I freeze the leftovers?
A: While it’s technically possible to freeze this dish, the texture and flavor may be compromised upon thawing and reheating. It’s best enjoyed fresh, but if you don’t mind the slight changes, go ahead and freeze the leftovers for later consumption.

This Butternut Squash Potato Bake is a definite crowd-pleaser. With its creamy and flavorful combination of butternut squash, potatoes, cream, and cheese, it’s a dish that will have everyone reaching for seconds. Whether you’re serving it as a holiday side dish or a comforting weeknight dinner, this recipe is sure to impress. So, gather your ingredients, preheat that oven, and get cooking!