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.
Christy in ND says
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!
anne Alesauskas says
woo hoo! this and the holidays this weekend, great week for you! merry christmas, anne
Sanjeeta kk says
Love the veggie combo.. refreshing and delightful!
Happy holidays and have loads of fun and goodies, Julie!
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??
Beautiful combination of flavors Julie! Merry Christmas to you and your lovely family!
This looks so lovely. A perfect combination of flavors
Kati Mora, MS, RD, Kellogg's FiberPlus(R) Wellness Advocate says
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!
lovely recipe and congrats happy new year 🙂
Looks great tasting! I am sure I will love it. Have a Happy New Year and may many blessing come with it 🙂
Hi! Thanks for visiting my blog! You have lovely recipes on your blog! Cheers
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!
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…