Mommie Cooks!

Sometimes Simple, Sometimes Grand, Always Declicious

Subscribe by Email

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • Home
  • FOOD
  • Health
  • At Home
  • Family
  • Contact

Curried Potatoes and Squash

December 22, 2011 By Julie 13 Comments

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!

Print

Curried Potatoes and Squash

Yield: About 8 3/4 Cup Servings

Total Time: 45 min

Ingredients:

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

Directions:

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.

You Might Also Like:

Let the Cookoff Commence! Mexi-Slaw: An Exotic Dish to Honor Adventurous Spirits Orange Kissed Sweet Potato Cake with Coconut Cream Cheese Frosting Apple Sausage Stuffing and a Pacific Foods Winner!

Filed Under: Food, Other, Potato, Sides, Sponored Posts Tagged With: butternut squash, Delish, kitchen cookoff, MSN, sponsored post, sweet potatoes

« Buckeyes
Cocoa-Nut Whoopie Pies with Whipped Pink Peppermint Filling »

Comments

  1. Christy in ND says

    December 22, 2011 at 4:36 pm

    This looks fantastic! I’ve never thought to put squash and curry together (why not?? they are two of my fav’s). We have some incredible buttercup squash that I can’t wait to use in this recipe. Thanks so much for posting, and congratulations on your very first post!

    Reply
  2. anne Alesauskas says

    December 22, 2011 at 10:41 pm

    woo hoo! this and the holidays this weekend, great week for you! merry christmas, anne

    Reply
  3. Sanjeeta kk says

    December 23, 2011 at 3:25 am

    Love the veggie combo.. refreshing and delightful!
    Happy holidays and have loads of fun and goodies, Julie!

    Reply
  4. Jenna says

    December 23, 2011 at 10:35 am

    Congrats, and I’ll check out your post right away! This recipe looks might tasty–I love curry and I love roasting vegetables, so how could the combination not be awesome??
    Merry Christmas!

    Reply
  5. Rach says

    December 23, 2011 at 3:33 pm

    Yum!

    Reply
  6. Katerina says

    December 23, 2011 at 3:36 pm

    Beautiful combination of flavors Julie! Merry Christmas to you and your lovely family!

    Reply
  7. Zee says

    December 24, 2011 at 1:14 am

    This looks so lovely. A perfect combination of flavors

    Reply
  8. Kati Mora, MS, RD, Kellogg's FiberPlus(R) Wellness Advocate says

    December 27, 2011 at 2:33 pm

    Butternut squash is one of my favorite fiber-rich foods, yet I’ve never paired it with curry before. It sounds pretty amazing though and I might just have to give it a try. Congrats on your feature – how exciting!

    Reply
  9. rebecca says

    December 27, 2011 at 10:35 pm

    lovely recipe and congrats happy new year 🙂

    Reply
  10. Mari says

    December 29, 2011 at 10:23 am

    Looks great tasting! I am sure I will love it. Have a Happy New Year and may many blessing come with it 🙂

    Reply
  11. Katarina says

    January 5, 2012 at 10:32 pm

    Hi! Thanks for visiting my blog! You have lovely recipes on your blog! Cheers

    Reply
  12. Denise says

    January 8, 2012 at 6:40 am

    Love the combination of curry and squash in this recipe. Not a big cilantro-fan (understatement), so I’ll just skip that part;) It looks lovely!

    Reply
  13. Ameena says

    January 9, 2012 at 5:06 pm

    Not sure how I missed this back in December but I love this recipe! I have squash in the fridge right now so I’m going to try this…

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Click to cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Meet Julie


  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Subscribe by Email

Search This Blog

Pinterest @MommieCooks

Visit Mommie Cooks's profile on Pinterest.

POPULAR POSTS

  • Morning Time Breakfast Granola Cups 11 views
  • Beyond the Basics: The Science of Sponge Cake 9 views
  • Shrimp Appetizer Delight 6 views
  • Herbed Pizza Crust, ButterYum Style 5 views
  • Fondue Coq au Vin and My Long Anticipated SITS Day! 5 views
  • Roasted Asparagus Salad with Lemon Mascarpone Dressing 4 views
  • Work with Me
  • TERMS & CONDITIONS
  • PRIVACY POLICY
Copyright © 2023 Mommie Cooks · Custom Design by Anchored Design · Built on Genesis Framework