Butternut Squash Potato Bake
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
Butternut Squash Potato Bake also has onions and fresh herbs, sage, thyme and rosemary.
  • 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
  1. Peel the squash, onion and potatoes.
  2. Chop up the fresh herbs and mince garlic. Mix in the salt and pepper in a small dish.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2014/11/02/butternut-squash-potato-bake/