Braised Potatoes And Winter Squash |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I've made this dish twice and absolutely love it! Adapted from a Fine Cooking recipe. Ingredients:
1 tbsp butter |
2 tbsp olive oil |
2 pounds winter squash, peeled and cut into 1-inch chunks - about 3 cups (i've used butternut and red kuri) |
2 pounds potatoes, cut into 1-inch chunks (yukon golds/fingerlings/reds work best but russets peeled are fine) |
4 medium shallots, peeled & sliced or chopped |
1 tsp dried rosemary, crumbled or 1 tbsp fresh rosemary, minced |
1 tsp sea salt, more or less to taste |
black pepper, to taste |
2 tbsp course grained mustard or grainy dijon |
2 cups chicken stock or apple cider, or combo |
1/2 cup white or rose wine |
Directions:
1. Heat a large skillet over medium-high heat. Add butter and olive oil, allow to heat for about a minute. Add squash, potatoes, and shallots. Cook, stirring occasionally, for 10-15 minutes. Add more oil/butter if needed, as needed.
2. Add rosemary and salt. Add pepper and stir well to incorporate. Add mustard, broth +/ cider, and wine. Stir well. Bring to boil, cover pan, and reduce to medium low heat.
3. After about 10 minutes, the liquid should be absorbed and the veggies should be fork tender. If liquid remains, continue to cook for about 5 minutes until it absorbs. If the liquid has absorbed but the veggies are not yet tender, add a bit more liquid and continue cooking for an additional 5-10 minutes until liquid absorbs and veggies are tender.
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