Potato and Squash Salad

There is no reasoning behind my madness. One of these days I'll have a plan, but for now I'm still making dinner based upon what is left in the fridge. Today I needed to use up a butternut squash half, some fresh spinach, and a couple of red potatoes. Thanks to the beauty of the internet, I found this recipe on the Better Homes and Gardens site. It sounded a little strange, but I thought I'd give it a try. I'm so glad I did--it was awesome. The recipe said to boil the squash and potatoes, but I roasted them instead because I'm on a roasting kick. Nate thought it tasted like something you'd eat up at Sundance, and I agreed. Camden gagged on the squash (she has a problem with certain textures) and Riley took FOREVER to finish, but Nate and I thought it was the best meal we've had in a long time. Nate said, "This is the only way to eat spinach!" So it's a keeper. I served it with Buckwheat crepes w/ swiss cheese.


Potato and Squash Salad
1 1-1/4- to 1-1/2-lb. butternut squash, peeled, halved, seeded, and cubed (about 4 cups)
2 cups peeled, cubed sweet and/or white potatoes (2 medium)
1/2 cup chopped red sweet pepper
1 small yellow onion, sliced in thin wedges
2 cloves garlic, minced
2 Tbsp olive oil
1 Tbsp. packed brown sugar (I used a little more)
1 tsp. snipped fresh thyme (I used 1/2 tsp dried)
1 tsp. snipped fresh basil (I used 1/2 tsp dried)
1/4 tsp. crushed red pepper (I didn't use, but would be great)
1/4 tsp. ground black pepper
5 cups spinach leaves

1. Preheat oven 425 degrees. Toss squash and potatoes with olive oil, salt and pepper. Roast on a nonstick pan for 30 minuets until browned.

2. In skillet cook sweet pepper, onion, and garlic in olive oil over medium heat until onion is tender, stirring occasionally. Stir in brown sugar. Remove from heat. Stir in thyme, basil, 1/2 tsp. salt, and peppers.

3. Combine sweet pepper and potato mixtures in skillet. Place spinach in bowl or on individual plates. Top with potato mixture. (Or, let potato mixture stand at room temperature, covered, up to 2 hours before serving over spinach.)