This quick, hearty meal pairs a family favorite – potatoes! – with seasonal butternut squash and flavorful peppers. This recipe comes to us from our friends at Potato Goodness.
2 pounds Russet potatoes, peeled and cut into 1/2-inch dice (about 6 medium potatoes)
3 tbsp. Canola oil
3/4 pound pasilla or poblano peppers, stemmed, seeded and diced (or substitute green peppers)
1 1/2 pounds butternut squash, grated
2 ounces green onions, thinly sliced
4 ounces reduced fat Cheddar cheese or dairy-free cheese, grated
Salt and pepper as needed
Cooking Tip of the Week: Cooking the potatoes in boiling water before transferring them to a skillet is called parboiling. This technique helps the potatoes cook faster and more evenly.
Food for Thought: Are all peppers spicy? Nope! The Scoville scale is like a thermometer to measure chili pepper spiciness. Bell peppers aren’t spicy at all, so they have zero Scoville heat units, but some super hot peppers have as many as two million!!! In this recipe, pasilla or poblano peppers have between 1,000 and 4,000 Scoville units, making them slightly less spicy than jalapeno peppers. But if your family doesn’t like heat at all, go ahead and substitute green bell peppers.
Family Dinner Conversation Starter: If you won the lottery, what would you spend all the money on?
Adult: Heat oven to 350°F.
Adult: In large pot of boiling water, boil potatoes for 5 minutes or until barely tender; drain.
Adult: In skillet over high heat, heat oil. Add potatoes and season with salt and pepper; cook, stirring occasionally, about 10 minutes or until golden brown.
Together: Add peppers and cook until just softened.
Together: Mix in squash and green onions; Cook over medium heat, stirring occasionally, 5 minutes more.
Kid: Spread potato mixture evenly in baking dish; sprinkle with cheese.