Now that you know where to find he pureed butternut squash in the grocery store, I’ll give you one more way to use it. This is an easy side dish that works well with a roasted chicken, pork chops or any other main dish.
If you have a mandolin for slicing it really comes in handy here. It will slice the potato thin and very evenly. I have a plastic one that sits in my lower cupboard unused most of the year so I’m happy when I can put it to work (and feel mildly smug that it did not succumb to an anti-clutter campaign.)
- 4 cups pureed butternut squash
- 1 medium potato, peeled and thinly sliced
- 1 chopped onion, medium
- 1 tsp salt
- dash of cayenne
- 4 garlic cloves, minced
- ½ cup greek yogurt, plain
- 1 cup crumbled feta cheese
- chopped walnuts for topping
- salt & pepper to taste
Preheat oven to 375
Heat the olive oil in a medium skillet, add the onion and sauté on low for about 5 minutes. Add salt and pepper and saute until soft, about 5 more minutes. Add garlic and cayenne, saute for 2 minutes. Remove from heat.
Place the pureed squash in a large bowl. Add the saute, the yogurt and the feta. Mix well.
Lay the sliced potatoes on the bottom of a 9” square baking dish. Pour the squash mix over. Sprinkle with chopped walnuts. Bake uncovered 25-30 minutes until bubbly.