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Pan-fried Potatoes and Butternut SquashPrintable version of this recipe.
potatoes (scrubbed, blanched, cubed)
1/2 whole Butternut squash (peeled, blanched, cubed)
1 onion (diced)
3 tablespoons olive oil
rosemary (to taste)
sage (to taste)
salt and pepper
Get all the veggies blanched (in salted water), chopped up and ready.
Now haul out your biggest cast iron skillet (I use a 12-inch).
Melt the butter in the cast iron skillet over high heat and add the potatoes.
Cook the potatoes, stirring them a couple of times, for about 10 minutes on
medium-low heat and then add the butternut squash, onions and seasonings.
Keep in mind you want things to get nice and browned
Cook until the potatoes are nice and soft inside and nicely browned on the outside.
You may need to re-check the seasonings and adjust to suit your taste.
Type of Dish
The Unflowered Flower
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This farmers' market proudly accepts CalFresh/EBT (food stamps). See the Market Manager to purchase tokens with your EBT Card to spend in the market.