Braised Potatoes And Winter Squash
From DetroitTokyo 11 years ago
- 30min to make
- Serves 8
I've made this dish twice and absolutely love it! Adapted from a Fine Cooking recipe.
Ingredients
- 1 tbsp butter shopping list
- 2 tbsp olive oil shopping list
- 2 pounds winter squash, peeled and cut into 1-inch chunks - about 3 cups (I've used butternut and red Kuri) shopping list
- 2 pounds potatoes, cut into 1-inch chunks (Yukon golds/fingerlings/reds work best but russets peeled are fine) shopping list
- 4 medium shallots, peeled & sliced or chopped shopping list
- 1 tsp dried rosemary, crumbled or 1 tbsp fresh rosemary, minced shopping list
- 1 tsp sea salt, more or less to taste shopping list
- black pepper, to taste shopping list
- 2 tbsp course grained mustard or grainy dijon shopping list
- 2 cups chicken stock or apple cider, or combo shopping list
- 1/2 cup white or rose wine shopping list
How to make it
- Heat a large skillet over medium-high heat. Add butter and olive oil, allow to heat for about a minute. Add squash, potatoes, and shallots. Cook, stirring occasionally, for 10-15 minutes. Add more oil/butter if needed, as needed.
- Add rosemary and salt. Add pepper and stir well to incorporate. Add mustard, broth +/ cider, and wine. Stir well. Bring to boil, cover pan, and reduce to medium low heat.
- After about 10 minutes, the liquid should be absorbed and the veggies should be fork tender. If liquid remains, continue to cook for about 5 minutes until it absorbs. If the liquid has absorbed but the veggies are not yet tender, add a bit more liquid and continue cooking for an additional 5-10 minutes until liquid absorbs and veggies are tender.
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The Rating
Reviewed by 2 people-
I made this with a kambocha squash l had in the fridge, with homemade veggie stock and a dry fino sherry. It was absolutely scrumptious, and my "l hate squash" stepdaughter loved it.
Legendary
in loved it
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I just bought a buttercup squash that I think is gonna be used for this! Even have the shallots ;) Good post!
mommyluvs2cook
in Santa Fe loved it
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I ended up using a butterNut squash that I found in the fridge instead of my butterCup...this recipe was delicious and used up a lot of stuff that was gonna go bad soon! Added my picture and wrote a bit more in the IMI ---> more
mommyluvs2cook
in Santa Fe loved it
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