Butternut Squash Potato Bake
Butternut Squash Potato Bake also has onions and fresh herbs, sage, thyme and rosemary. This just might be my favorite new way to make a side dish casserole to feed a crowd. It just bursts with all of the great flavors of fall and fresh herbs. I used fresh rosemary, sage and thyme. They smelled so good when I chopped them up. Butternut squash is one of my favorite squash’s. I love roasting it with just a little butter and brown sugar, steaming it and mashing it or making ravioli’s with a brown butter and sage sauce. Stay tuned because I’ll be posting that recipe shortly. I was able to cut the onions and potatoes on a mandolin but the squash proved difficult so I sliced it into thin slices with a chef’s knife. I baked this in a 8 inch spring-form pan. You could also bake it in an 8 x 8 casserole dish. Butternut Squash Potato Bake Author: Mary Ellen Prep time: 25 mins Cook time: 1 hour 30 mins Total time: 1 hour 55 mins Serves: Serves 4 1/2 medium butternut squash 4 medium potatoes 1 medium onion 1 tablespoon fresh sage 1 tablespoon fresh thyme 1 tablespoon fresh rosemary 2 garlic cloves - minced 1 teaspoon salt and pepper 1 tablespoon butter - melted 1/2 medium butternut squash 4 medium potatoes 1 medium onion 1 tablespoon fresh sage 1 tablespoon fresh thyme 1 tablespoon fresh rosemary 2 garlic cloves - minced 1 teaspoon salt and pepper 1 tablespoon butter - melted 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. 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. Maybe you’d like to try? Broccoli Souffle Baked Acorn Squash with Maple Pecan Butter Broccoli Cheese Patties