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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Squash and Potatoes Recipe

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This recipe for Squash and Potatoes is from Noel Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
- 2 medium yellow squash, sliced into 1/4-inch rounds
- 1 medium Yukon Gold potato, thinly sliced
- 1 small onion, thinly sliced
- 2-3 tablespoons unsalted butter
- 1 tablespoon olive oil (optional, for extra browning)
- Salt and black pepper to taste
- Optional: garlic powder, fresh herbs (like parsley or thyme), or Parmesan
Directions:
Directions:
1. Prep the Veggies: Wash and slice the potatoes and squash into uniform rounds (about 1/4-inch thick). Thinly slice the onion.
2. Par-cook the Potatoes: Microwave potato slices for 2-3 minutes or boil for 5 minutes until slightly tender. Drain and set aside.
3. Saute the Onion: In a large skillet, melt 1 tbsp of butter over medium heat. Add onion and saute for 3-4 minutes until softened.
4. Add Potatoes: Add another tbsp of butter (and olive oil if using). Add potatoes and cook for 5-7 minutes until browned and tender.
5. Add Squash: Stir in squash slices and season with salt and pepper. Cook 5-7 minutes more, stirring occasionally, until everything is golden.
6. Finish & Serve: Add remaining butter, adjust seasoning, and optionally garnish with herbs, garlic powder, or Parmesan.
Number Of Servings:
Number Of Servings:
4

 

 

 

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