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this is whats available, your suggestions?

yukon gold potato, delicata squash, broccoli, farro or brown rice...usual condiments,

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Zester_003

pierino is a trusted source on General Cooking and Tough Love.

added over 1 year ago

These are not all going to work together. But with some cream, butter and cheese you could make a gratin using the potato, squash and broccoli.

Sit2
Sam1148 added over 1 year ago

Slice the potato as thin as you can an sprial it out in a cast iron pan..with butter on bottom. More butter between layers and salt, pepper, a pinch of thyme between layers.
Preheat the oven to about 375 and put the pan on the stove top until you hear a sizzle. Then finish up in the oven about 20-30 mins depending on how many layers you get. Finish with a broil to crisp up top if needed.

Prep the squash and stuff cooked brown rice and seasonings; butter. Allspice, a touch of cinnamon, garlic, oregano, a squeeze of lemon juice and zest and bake covered. Start that first before the potatoes..which can finish in the same oven. It may take 45-50 mins to cook the squash depending on the size...so check it occasionally with a fork for tenderness.

Loosen up the potatoes after they've cooked and invert on a plate and slice into wedges..top with sour cream and chives.

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a Whole Foods Market Customer added over 1 year ago

I like Sam1148's suggestion. You could roast the broccoli alongside, or chop it finely and mix it with the brown rice before stuffing the squash. (I *LOVE* the potato galette. Must try that soon.)

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sheredel added over 1 year ago

oh my thank you all! ended up with a soy honey glaze for squash circles and broccolli, then found lentils! cooked with cherry tomatoes and chopped kale. want to try the stuffed squash idea next thank you all

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