The big day is officially here. No I’m not celebrating a birthday (but if I was it would be my 21st of course) nor am I reveling in the fact that I single handedly made it through that Panettone cheesecake with only the slightest help from my children (God help my waistline). None of that can compare to the simple fact that, as of this afternoon I’m published over at MSN and Delish’s Kitchen Cookoff!
I hope you’ll head over and check out part one of a ten part, once a month, series and show me a little love. I’ll be dropping the recipe below, but for the full post with associated jibber jabber, you’ll need to fly on over to the cookoff site where I’ll be officially introducing myself and sharing a few things that you may or may not already know. I hope to see you there!
For the dish you’ll want to start out by peeling and slicing up a butternut squash. This is easiest if you slice off about a quarter inch at the top and the bottom of your squash before beginning to give yourself a flat surface to rest the squash on. Once peeled, cut the squash in half the long way, scoop out the seeds and proceed to chop each half.
Cube a couple russet potatoes and place them into a gallon sized ziplock bag along side the squash. Drizzle in a little olive oil, along with some garlic, green onion, curry, garam masala, salt and pepper. Shake the bag up a few times to get everything good and coated and then spread them out on a large lipped cookie sheet.
Slide into the oven and roast for a good twenty five minutes. While you’re waiting (rather impatiently if you’re anything like me), grab up a few dollops of sour cream, a squeeze of lime, a smattering of fresh cilantro greens, a bit more curry and a couple shakes of salt. Create yourself a seriously scrumptious sauce and wait for the timer to let out a whoop that dinner is served.
Scoop up a few hearty spoonfuls of the cooked squash and potatoes, drizzle a little (or a lot) of the sauce over the top and stab your fork into a truly Kitchen Cookoff worthy side.
Be sure to join me next month, same time same site for another taste pleasing family inspired recipe over at the Kitchen Cookoff!
Curried Potatoes and Squash
Yield: About 8 3/4 Cup Servings
Total Time: 45 min
For the Potatoes and Squash:
1 Butternut Squash, Peeled and Cubed
2 Russet Potatoes, Peeled and Cubed
2 Tbsp Olive Oil
3 Cloves Garlic, Minced
3 Green Onions, Chopped
1 tsp Curry Powder
1/2 tsp Garam Masala
1/2 tsp Salt
1/4 tsp Pepper
For the Sour Cream Sauce:
1/3 Cup Sour Cream
1/2 tsp Fresh Lime Juice
1 Tbsp Fresh Cilantro, Minced
1/2 tsp Curry Powder
1/4 tsp Garlic Powder
2-3 shakes of Salt
Peel and cube the squash and potatoes.
For the squash, slice off about 1/4" on both ends, peel, slice in half, remove seeds and then proceed with cubing.
In a large ziplock bag combine the olive oil, garlic, green onions, curry, garam masala, salt and pepper.
Add in the potatoes and squash. Shake to evenly coat.
Spread the mixture into an even layer on a large lipped cookie sheet.
Roast in the oven at 400 degrees for 25 minutes.
For the sauce, mix together the sour cream, lime juice, cilantro, curry, garlic powder and salt. Let sit in the fridge for 15 minutes to a half hour in the fridge for the flavors to meld.
Serve sauce over the top or alongside potatoes and squash.
Note: I am working in conjunction with MSN/Delish and am being compensated for my time. As always all recipes and opinions are my own.