I roasted Red Hubbard Squash yesterday and now get to spend the rest of the week making all sorts of fun things with squash. Roasted squash is one of my favorite things to toss into just about anything and everything all winter long in. As soon as the weather begins to turn in the fall, it's time to start roasting squash! As my first of the season, I'm excited to explore the possibilities. Lately I've been making a lot of potato bakes. They're almost like a crustless quiche or potatoes au gratin. Perhaps even a baked frittata. Whatever you want to call them though, potato bakes are absolutely delicious. I like to gather all of the extra fruits, vegetables, and cheese that I have on hand and throw it all into the oven. It only takes about 15 minutes to make and is much more impressive than the effort. For today's potato bake I have miniature multicolored potatoes and roasted red hubbard squash.
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I would recommend using a bigger bowl to whisk the egg mixture together! I'm out of mixing bowls and just plopped everything into a cereal bowl. But I would not recommend trying to do that if you have any other option available. My only dishes left were square and those are not super great for whisking things in. It did work, but it took absolutely forever! I would not recommend it.
Variations of Squash Potato Bake
Potato bakes are one of my new favorite dishes lately. I tend to make food in waves where it's all about variations of the same thing for a while. I feel like we all go through seasons where we want the same type of thing over and over again. This could be because eating what's available with the seasons means eating fruits and vegetables in waves. Squash are only ripe one time of year. So, you have to enjoy them while they last! We have access to food from different climates and time zones all throughout the year now, though, so it almost seems less special. But I still like getting excited about seasonal produce that you can only find once a year. Squash is a great example of what you can make over and over again while it lasts. And potato bakes are a great way to utilize that.
Potato Bake w/ Habanero & Roasted Red Hubbard Squash
This Squash Potato Bake consists of roasted red hubbard squash, miniature potatoes, habanero, shallot, eggs, and dijon mustard. You can easily mix and match in your own favorite ingredients and the produce that you have on hand. I happened to have potatoes and squash already when I decided to make this and I grew the habanero. Although you can easily swap them for whatever fruits, vegetables, and seasonings you like!
I used Roasted Red Hubbard Squash in this recipe. This takes a couple of hours and requires aluminum foil and a baking dish. I am a big fan of this. It's a medium-sized variety with dense flesh and a lot of flavor. You can easily substitute butternut squash, pie pumpkin, or other gourd of choice.
Potato Bake
Preheat oven to 350 degrees Fahrenheit.
Grease a small baking dish and line with a layer of sliced potatoes.You want them to be touching enough to cover the bottom of the dish, but not directly stacked on top of one another so that they still cook evenly.
In a small bowl, mix together squash, shallot, habanero, dijon, eggs, and a dash of salt and pepper. Spread evenly across the top of the sliced potatoes in the baking dish.
Top with another layer of potatoes.
Bake for 45 minutes, or until the potatoes have cooked throughout.
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