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!
Equipment
- Baking Dish
- Small Bowl
Ingredients
- 1 c. red hubbard squash roasted, puréed
- 3/4 lbs. miniature potatoes multicolored, sliced
- 1 habanero minced
- 1/2 shallot minced
- 6 eggs
- 2 tsp. dijon mustard
- dash salt
- dash pepper
Instructions
Prepare Ingredients
- 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.