Potato and Squash Salad
Ingredients 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 1/2 cup thin wedges yellow onion 2 cloves garlic, minced 1/4 cup olive oil 1 Tbsp. packed brown sugar 1 tsp. snipped fresh thyme 1 tsp. snipped fresh basil 1/4 tsp. crushed red pepper 1/4 tsp. ground black pepper 5 cups spinach leaves Snipped fresh thyme (optional) Directions 1. In skillet combine squash and potatoes. Add 1 cup water. Bring to boiling, reduce heat. Simmer, covered, 8 to 10 minutes or until vegetables are tender. Drain. Set aside. In same skillet cook sweet pepper, onion, and garlic in hot 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. 2. Combine sweet pepper and potato mixtures in skillet. Place spinach in bowl. Top with potato mixture Sprinkle thyme. (Or, let potato mixture stand at room temperature, covered, up to 2 hours before serving over spinach.) Makes 8 to 10 (1-cup) servings [Non-text portions of this message have been removed]
