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Scalloped Potatoes and Butternut Squash

Updated on June 20, 2014

Spud-a-licious

One of the most inexhaustible vegetables is the potato. There are so many ways to cook with this nutritious spud and every way makes it taste different.

Don't be afraid to dress up your potatoes or your scalloped potatoes.

The Recipe

Traditional scalloped potatoes use potatoes, milk, and flour. This recipe for scalloped potatoes combines the color and sweetness of butternut squash with a few other ingredients to liven it up. It is a great way to use up left over squash that I've used earlier in the week. The potatoes provide a great camouflage for finicky eaters who may otherwise not touch the squash. If necessary, you can cook the squash up ahead of time, mash, and combine in the sauce.

Ingredients:

1 can of mushroom soup

1 can of skim milk

1/2 teaspoon thyme

1/4 teaspoon pepper

Sprinkle of garlic powder

1/4 cup mustard

1 medium onion

6 small - medium potatoes

1/2 small butternut squash

1/8 teaspoon

Directions:

In a large bowl, combine the mushroom soup, milk, thyme, pepper, garlic powder, and mustard with a whisk; make sure that the spices especially are well distributed within the sauce. If you have mashed the squash hide it you could add it at this point to mix it with the sauce.

Cut onion in half then slice each halve thinly. Add them to mixture in large bowl. Peel and slice potatoes -- not paper thin but not too thick. If they are too thick they will take longer to cook and if they are too thin they will turn to mush. Add potatoes to bowl with other ingredients. Peel and chop 1/2 a butternut squash, disposing of the innards in compost, into bite size pieces. Add to mixture in bowl, sprinkle with salt. Stir ingredients to evenly coat potatoes and butternut squash.

Pour potato and squash mixture into lightly greased baking dish and cover with lid to keep the fluid from escaping. Place in center of 350 degree F heated oven and bake for 90 minutes. About half way through I remove it from oven and loosen potatoes from sides and bottom of necessary to redistribute fluid. When done, carefully remove from oven and let sit covered for fifteen minutes. It can be eaten as is or you can sprinkle 1/2 cup of grated mild cheese on top to melt while it sits.

This casserole is easy to make but gets piping hot so care should be taken with little mouths and big mouths for that matter. Seriously, it gets piping hot.

This makes approximately four to six servings. We've never had leftovers enough to freeze so I am not sure how well it freezes but it heats up nicely the next day in microwave.

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