Potato and Squash Salad

To peel butternut squash, cut it in half and use a vegetable peeler to remove the peel. The vegetable combo makes a vitamin-rich healthy side-dish.

Potato and Squash Salad + enlarge image
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6 users rated this recipe an average rating of 3.0
Makes:
8 servings
Serving Size:
1 cup
Prep:
25 mins
Cook:
8 mins
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Potato and Squash Salad

Ingredients
1
1 1/4 pound butternut squash, peeled, halved, seeded, and cubed (about 4 cups)
2
cups peeled, cubed sweet and/or white potatoes (2 medium)
1/2
cup thin wedges yellow onion
2
1/4
cup olive oil
1
tablespoon packed brown sugar
1
teaspoon snipped fresh thyme
1
teaspoon snipped fresh basil
1/4
teaspoon crushed red pepper
1/4
teaspoon ground black pepper
5
cups spinach leaves
 
Snipped fresh thyme (optional)

Directions

  1. In skillet combine squash and potatoes. Add 1 cup water. Bring to boiling, reduce heat. Simmer, covered, 8 to 10 minutes or until vegetables are tender. Drain. Set aside. In same skillet cook sweet pepper, onion, and garlic in hot olive oil over medium heat until onion is tender, stirring occasionally. Stir in brown sugar. Remove from heat. Stir in thyme, basil, 1/2 tsp. salt, and peppers.
  2. Combine sweet pepper and potato mixtures in skillet. Place spinach in bowl. Top with potato mixture Sprinkle thyme. (Or, let potato mixture stand at room temperature, covered, up to 2 hours before serving over spinach.) Makes 8 to 10 (1-cup) servings

Nutrition Facts

(Potato and Squash Salad)
    Per serving:
  • 134 kcal cal.,
  • 7 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 0 mg chol.,
  • 183 mg sodium,
  • 18 g carb.,
  • 3 g fiber,
  • 5 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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