Butternut Squash Potato Salad
Need a gluten free and lacto ovo vegetarian side dish? Butternut Squash Potato Salad could be an awesome recipe to try. This recipe serves 4. One serving contains 243 calories, 7g of protein, and 3g of fat. For 75 cents per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. 359 people found this recipe to be flavorful and satisfying. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up sea-salt, white vinegar, grainy mustard, and a few other things to make it today. It is brought to you by Minimalist Baker. From preparation to the plate, this recipe takes around 50 minutes. With a spoonacular score of 92%, this dish is amazing. Similar recipes include 2ways2percent: Butternut Squash Pizzan and Creamy Butternut Squash Puree with Scallops and Bacon, Butternut Squash & Potato Curry, and Butternut Squash Potato Soup.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 20 minutes
Ingredients:
1.5 cups butternut squash (about 1/2 a large fruit), peeled and cubed
1/4 tsp coriander (optional)
1 tsp grainy mustard
2 Tbsp green onion, chopped
1 Tbsp light or regular mayo*
3 Tbsp Greek yogurt, plain*
2 radishes, chopped
5-7 small-medium red skin potatoes
Sea salt & ground black pepper
1 Tbsp white vinegar.jpg)
Equipment:
sauce pan
knife
bowl
oven
pot
whisk
Cooking instruction summary:
Preheat oven to 400 degrees and position a rack in the center of the oven.Rinse and scrub your potatoes and place them in a large saucepan or pot. Top with cold water until just covered then place on high heat until boiling. Reduce heat slightly and cook until tender. Stick a knife in the center of a potato - it should slide off easily when done. Once fully cooked, drain and set aside to cool. Then quarter.While potatoes are cooking, prepare your squash. Toss butternut squash cubes in 2 Tbsp olive oil and 1/2 tsp each sea salt and pepper. Roast for 15-20 minutes, or until just tender. You don’t want it to get mushy, just soft.While cooking, prepare your dressing in your serving bowl. Add greek yogurt, mayo, vinegar, mustard, coriander and a healthy pinch each of salt and pepper. Whisk and taste - adjust seasonings as desired. Add more vinegar or water to thin out.Add squash, quartered potatoes, radishes and green onion to the bowl and toss. Sample and adjust seasonings as needed. Serve immediately. Cover and refrigerate leftovers - should keep for several days, though best when fresh.
Step by step:
1. Preheat oven to 400 degrees and position a rack in the center of the oven.Rinse and scrub your potatoes and place them in a large saucepan or pot. Top with cold water until just covered then place on high heat until boiling. Reduce heat slightly and cook until tender. Stick a knife in the center of a potato - it should slide off easily when done. Once fully cooked, drain and set aside to cool. Then quarter.While potatoes are cooking, prepare your squash. Toss butternut squash cubes in 2 Tbsp olive oil and 1/2 tsp each sea salt and pepper. Roast for 15-20 minutes, or until just tender. You don’t want it to get mushy, just soft.While cooking, prepare your dressing in your serving bowl.
2. Add greek yogurt, mayo, vinegar, mustard, coriander and a healthy pinch each of salt and pepper.
3. Whisk and taste - adjust seasonings as desired.
4. Add more vinegar or water to thin out.
5. Add squash, quartered potatoes, radishes and green onion to the bowl and toss. Sample and adjust seasonings as needed.
6. Serve immediately. Cover and refrigerate leftovers - should keep for several days, though best when fresh.
Nutrition Information:
covered percent of daily need
