Who decides these things?
Does it matter?
This works out for a Meatless Monday……
Spuds and Squash.
Pumpkin and Potatoes.
BUTTERNUT SQUASH AND POTATOES WITH ROSEMARY
1 ½ pounds potatoes (about 4 cups)
1 ½ pounds butternut (or acorn or Hubbard or other firm winter squash – I’ll be using my leftover jack o lantern next week…)
6 garlic cloves (if they’re small, I’ve used more)
Salt and freshly ground pepper
¼ cup olive oil
¼ cup water
1 2” piece fresh rosemary
- Peel and cut the potatoes into ½” wedges (they need to be a little smaller than the squash pieces). Put in the slow cooker.
- Peel and cut the squash into 1” cubes (squash cooks faster than potatoes). Put in the slow cooker.
- Add the garlic to the squash and potatoes. Season with salt and pepper.
- Drizzle on the olive oil and mix well.
- Add the water and tuck in the rosemary sprig.
- Cover and cook on high about 3 hours. The potatoes and squash should be tender when pierced with a knife.
- Serve hot.
Makes 6 servings.
From Michele Scicolone. The Italian Slow Cooker. p. 187.
Top with parsley and you have the flag of Ireland…just saying.
Leftover can be reheated and topped with a little cheese, whatever little cheese you happen to have on hand. Or mixed with some beaten eggs and maybe a slice of bacon to make a world class frittata.
Better on a Thanksgiving table then the usual smushed and smashed – it really is 2 great tastes that taste great together! And with the slow cooker, how easy and no worries about how to fit it into the oven.
If you cook the squash alone, with the oil and the rosemary, which would be an almost ready sauce for pasta, especially if you use wine instead of the water….
Michele Scicolone (click on her name to get to her website) has written several slow cooker books, but I haven’t finished this one yet, in part because I keep cooking from it over and over, going back to an old favorite, and then finding a potential new favorite.