Butternut squash with potatoes
4 servings
20 minutes
Butternut squash with potatoes is a cozy Mexican dish that combines the tender sweetness of squash with the rich flavor of potatoes and spicy notes of spices. Its roots trace back to the traditions of rural Mexican cuisine, where simple ingredients transform into harmonious and aromatic combinations. Sautéed ginger, garlic, and chili pepper add a subtle heat and depth of flavor to the dish, while cream adds a delicate creaminess. Golden pieces of squash and potatoes simmering under a lid create a rich aroma that awakens the appetite. This dish is perfect for family dinners or cozy evenings when one craves warming and soulful food.
1
In well-heated oil, add ginger (slices), crushed garlic cloves, and chili (without seeds and membranes) in turn (with a minute interval), and sauté slightly (until fragrant).
- Fresh ginger: 20 g
- Garlic: 4 cloves
- Green chili pepper: 5 g
2
Add the onion, sliced into thin half-rings, and sauté until translucent.
- Onion: 200 g
3
We place diced pumpkin (any variety to taste) and fry for about 5 minutes, stirring to get a golden side on the pumpkin.
- Butternut squash: 400 g
4
We translate the heat to a medium level.
5
Add the chopped potatoes and fry for about 5 minutes until they start to form a light crust (color not necessary).
- Potato: 300 g
6
Add water (about 1/4 cup) and cream.
- Cream: 50 ml
7
Cover with a lid, keep until ready, watch to prevent burning.
- Sea salt: to taste
