Butternut Squash Potato Bake also has onions and fresh herbs, sage, thyme and rosemary.
Butternut Squash Potato Bake
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.
- 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.
Maybe you’d like to try?
Broccoli Souffle
Baked Acorn Squash with Maple Pecan Butter
Broccoli Cheese Patties
yummmm! this looks so comforting! I’m a HUGE fan of butternut squash any which way I can get it. I need to pick up another one. I wonder if the food processor would slice it nicely? I think I’ll try it. Thanks!
If you try it let me know. Mine I think would of done the slices too thick. I have never invested in a good mandolin but unless I want to do squash what I have works just fine.
What a perfect fall/holiday dish!!
Thanks, it tasted wonderful!
Ooooooo… this looks a fall take of potatoes au gratin! I love this. It would be a wonderful Thanksgiving side! :)
It kind of is. I was thinking the same thing but I have to have mashed for that wonderful turkey gravy! It is a great fall side dish….
This seriously looks incredible! You always have such fantastic recipes! :)
Thanks Sheena!
Simple and fresh ingredients is what I love about this potato bake! I love butternut squash and I would have never thought to pair it with potatoes. Great recipe!
Thanks Sandra, it worked wonderfully with the potatoes and the onions too.
I don’t have much experience with butternut squash, but I’m excited to give it a go more this fall. This will be the perfect recipe to add to my menu!
You have to try it Yvonne, it is so good! You don’t know what you’re missing. Hope you try it!
These look and sound so comforting Mary Ellen. I love the flavors you have going on in this dish and can’t wait to try it! Not to mention, butternut squash has my heart!
Mine too Shelby!
Oh yeah, you are talking a trifeca of all my favorite herbs! This looks amazing and I know I would just love it!
Thanks Renee, I love those herbs too!
This is such a pretty side dish! I need to try this for the holidays!
Thanks Sarah! I bet you could make it in a slow cooker too. I might just need to try it in that casserole dish crock pot.