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Pan-fried Potatoes and Butternut Squash – Pacific Coast Farmers' Market Association

Pan-fried Potatoes and Butternut Squash

Printable 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

Side Dishes