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Food Talk
Do you like food? If so, you came to the right off-topic section. Discuss your favorite food topics here!

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Old 02-25-2013, 01:39 AM   #1
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What to do with red potato's and butternut squash

So making dinner again and looking at my fridge coming up with red potato's and butternut squash...I'm wondering what could I do with these two...

Reaching out to fellow cooks for idea's. Would a mash work or perhaps something more clever and ingenious.
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Old 02-25-2013, 10:26 AM   #2
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Are you wanting to combine the two?

I've been doing something different with potatoes recently......par boil them to about 75% and drain. Put them on a baking sheet and smash them with a spatula (basically just smushing them onto the pan). Drizzle a little EVOO on them, sprinkle sea salt and pepper and pop them in the oven at 400 for about 10-15 minutes. They come out
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Old 02-25-2013, 11:39 AM   #3
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dan quale?

it's potatoes
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Old 02-25-2013, 03:50 PM   #4
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I was tossing the idea around since both batches on their own are small portions and combined both would be an interesting flavor I'd imagine. that baking idea sounds good. par boil? I may have misunderstood the term explain?
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Old 02-25-2013, 03:51 PM   #5
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I was tossing the idea around since both batches on their own are small portions and combined both would be an interesting flavor I'd imagine. that baking idea sounds good. par boil? I may have misunderstood the term explain?
Par = partial

As to partially cook them.



If you want to combine them you could cube the potatoes and squash, coat them in EVOO, salt, pepper and something like thyme and paprika. Then toss them in the oven and bake to crispy.
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Old 02-25-2013, 04:20 PM   #6
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That's what I had in mind if not mashed, probably use an italian herb seasoning which has thyme and paprika as well as basil. I like the spatula idea as well...I'll give it a go and return with results on wednesday.

I was also tossing the idea of red onion in the mix.
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Old 02-25-2013, 04:22 PM   #7
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Quote:
Originally Posted by mcr_driver View Post
That's what I had in mind if not mashed, probably use an italian herb seasoning which has thyme and paprika as well as basil. I like the spatula idea as well...I'll give it a go and return with results on wednesday.

I was also tossing the idea of red onion in the mix.
roast them and yes, add the onion.
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Old 02-25-2013, 05:33 PM   #8
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Will post delicious result after, The mashing idea has me
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Old 02-25-2013, 05:35 PM   #9
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if you have arbori rice and 4 cups of stock you can make butternut squash rissoto.
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Old 02-25-2013, 08:55 PM   #10
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no and no plus i haven't attempted rissoto yet in my own before company.
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Old 02-26-2013, 10:39 AM   #11
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Originally Posted by evolved View Post
Are you wanting to combine the two?

I've been doing something different with potatoes recently......par boil them to about 75% and drain. Put them on a baking sheet and smash them with a spatula (basically just smushing them onto the pan). Drizzle a little EVOO on them, sprinkle sea salt and pepper and pop them in the oven at 400 for about 10-15 minutes. They come out
nice idea. endless seasoning possibilities. how exactly do they come out? browned and crispy on top and bottom and soft inside?
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Old 02-26-2013, 10:42 AM   #12
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nice idea. endless seasoning possibilities. how exactly do they come out? browned and crispy on top and bottom and soft inside?
Basically the way you described......crispy golden brown on top, still tender on the bottom. I tend to use smaller potatoes.....fingerlings, or new red potatoes, or something of that nature. It would work with larger potatoes, too, I imagine.
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Old 02-27-2013, 11:25 AM   #13
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Report, sorry no pics but the dinner went well, The flavors were an interesting mix. Added a bit of fresh parmesan cheese after the roasting

In all honesty I may have over steamed it a bit as it got I would assume a bit too mashy but otherwise all was well the flavor was there along with the crispy brown bits. good compliment to my ribeye

Thanks again for the advice OT
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Old 02-27-2013, 11:49 AM   #14
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Originally Posted by mcr_driver View Post
Report, sorry no pics but the dinner went well, The flavors were an interesting mix. Added a bit of fresh parmesan cheese after the roasting

In all honesty I may have over steamed it a bit as it got I would assume a bit too mashy but otherwise all was well the flavor was there along with the crispy brown bits. good compliment to my ribeye

Thanks again for the advice OT
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