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Butternut squash - potato casserole

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Lenten menu can be interesting and varied. As a confirmation of this thesis I suggest you to look at and evaluate the recipe pumpkin potato casseroles - is lean but tasty dishes.

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Ingredients

  • Potatoes 600 g
  • Butternut squash 600 g
  • Vegetable oil 60 g
  • Onion 1
  • White cabbage 150 g
  • Semolina 55 g
  • Salt 1 t.s.

Details

servings 8
Level of difficulty Easy
Preparation time 30mins
Cooking time 30mins
Cost Budget Friendly

Preparation

Step 1

Peel potatoes and butternut squash, cut into pieces and cooked (I cooked in steamer 30 minutes)
Cut large onion into thin half-rings, thinly shred cabbage.
Pan fry onions and cabbage in vegetable oil until lightly golden.

Step 2

Mash butternut squash with potato, add 2-3 tablespoons of vegetable oil, semolina and salt.
Mix well until smooth.

Step 3

Spread bottom and sides of baking tray with oil, sprinkle with breadcrumbs or semolina. Put half of your vegetable puree into tray, then all onions and cabbage and then the rest of puree.
Put casserole in preheated oven (200 degree) and bake for 30-35 minutes until cooked.
Serve as an independent dish or as a garnish. It is very tasty both hot and cold.
Bon appetite!

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