This side dish is one of Ben’s favorites. While it’s not fresh out of Mom’s garden (that by far is the best version!), this simple side is a quick option to pair with your choice of meat for an easy middle-of-the week meal.
Update: After making this a few times, I then went back to AL and found out that my mom indeed knows everything, including how to make real squash ‘n’ taters. I have modified the recipe below to reflect my new-found wisdom.
Ease of Preparation: Easy
- Appx 1 pound of small new potatoes (we use Trader Joe’s Teeny Tiny Potatoes); if potatoes are larger, either half or quarter
- 2 Tablespoons olive oil (or your preference)
- 1 medium white onion, sliced
- 3 cloves garlic, crushed
- 3 squash, sliced
- Salt & pepper to taste
Drizzle oil into dutch oven. Bring to medium heat. Add onion. Cook for 3-4 minutes until fragrant and beginning to soften. Add garlic. Cook until fragrant, about 30 seconds (don’t burn the garlic). Add potatoes, sliced squash and S&P. Stir mixture so that oil coats everything. Bring heat to low, cover and cook for about 45 minutes or until potatoes are soft when pierced with a fork. Stir occasionally and add S&P during the cooking process if needed.
Notes from Paige: Make sure the potatoes are roughly the same size so that they cook evenly.