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Potato and squash casserole

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Potato and squash casserole recipe

I say po-tay-to, you say po-tat-to... however you pronounce it, everyone knows that humans have been eating potatoes for centuries, and it's the foundation for so many cuisines. If you don't know, ask your parents or grandparents.

Universal truth: everyone loves potatoes, however they are prepared. Fried, mashed, roasted – potatoes are so versatile. They go well with everything, from peppers, shellfish or beans, to cod fillets dressed with Extra Virgin Olive Oil from Spain. This dish is sure to be a crowd-pleaser.

In the recipe below, we are reconnecting the potato with one of its best companions: squash. A perfect combination, and from now, an inseparable match in your kitchen. 

Still haven't tried this recipe? Give it a shot! Your guests will love it. This one is sure to become a favorite!

Preparation:

  1. Start by sautéing the onion in a pan with one tablespoon of Extra Virgin Olive Oil from Spain over low heat. When the onion is soft, add the grated squash and sauté until it is cooked. Then add salt to taste and set it aside.
  2. In a bowl, add the cooked potatoes, ¼ cup of Extra Virgin Olive Oil from Spain, salt, pepper and nutmeg to taste. Mash the potato until you have a consistent puree.
  3. Add the ingredients into a baking dish in layers: first mashed potatoes, then squash, then cheese. Finish the casserole with a layer of cheese.
  4. Finally, cook it in a preheated oven at 355ºF for 15 minutes. 

Yum!

Potato and squash casserole

Potato and squash casserole

30 min
Baja
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Ingredients

  • 2 boiled potatoes
  • ¼ cup Extra Virgin Olive Oil from Spain
  • 1 tablespoon Extra Virgin Olive Oil from Spain
  • Salt to taste
  • Nutmeg to taste
  • Pepper to taste
  • 2 chopped onions
  • 4 cups grated squash
  • Grated cheese

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