Butternut Squash with Potatoes
⏳ Time
20 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
The potatoes and squash should be of similar size in the pan.
Ingredients
- Butternut Squash - 14.1 oz
- Potatoes - 10.6 oz
- Onion - 7.1 oz
- Green Chili Pepper - 0.2 oz
- Sea Salt - to taste
- Cream - 1 fl oz
- Fresh Ginger - 0.7 oz
- Garlic - 4 cloves
- Bay leaf - 1 piece
Step by Step guide
Step 1
In well-heated oil, add in order (with a minute interval): ginger (sliced), crushed garlic cloves, chili (without seeds and membranes), and sauté slightly (until fragrant).
Step 2
Add the onion, sliced into thin half-rings, and sauté until translucent.
Step 3
Add the diced squash (any variety to taste) and fry for about 5 minutes, stirring to achieve a golden side on the squash.
Step 4
Reduce the heat to medium.
Step 5
Add the diced potatoes and fry for about 5 minutes until the potatoes start to develop a light crust (color is not necessary).
Step 6
Add water (about 1/4 cup) and cream.
Step 7
Cover with a lid and cook until done, checking to ensure it doesn't burn.
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