Squash and Tayto Surprise
- Mariann Sebok
- Feb 4
- 2 min read
This Squash and Tayto Surprise is incredibly creamy and indulgent. Pairing it with some gherkins enhances and balances the slightly sweet flavor, elevating it to the next level.
Interestingly, I initially prepared it after returning home from a long weekend, eager to cook something as part of cleaning out the fridge.
I had the squash in the fridge, the potato is a staple, and the rest came from a jar, the freezer, or dried goods. It seemed like an odd mix, but I figured pineapple pairs nicely with olives on pizza, so it should work with butternut squash too. Potatoes go with almost anything, and soy milk adds a creamy texture... and voilà, a masterpiece was created!
I hope you enjoy it as much as we did!
Ingredients, serves 4
1 onion, chopped
1/4 olive oil
1/3 cup tomato paste
1/2 butternut squash seeded
4 medium potatoes, washed and peeled
2 cups of soy milk
1 cup frozen chopped pineapple
1/2 cup black olives sliced
Accompany with wholegrain rice, gherkins, and optional chipotle sauce
Instructions
Warm the olive oil and sauté the chopped onion over medium-low heat for approximately 10 minutes, stirring occasionally.
Meanwhile, pierce the skin of the butternut squash with a fork and microwave it for 2 minutes to make peeling easier. Once ready, peel it with a potato peeler and cut it into 2 cm pieces.
Incorporate tomato paste and 1 teaspoon of salt into the onion, stirring thoroughly. Chop the cleaned potato and combine it with the squash in the tomato base. Mix well and pour in all the soy milk.
Cover and cook for approximately 15 minutes on medium heat, stirring occasionally. If the mixture becomes too thick, add additional soy milk. Incorporate the frozen pineapple, olives and continue cooking for 10 more minutes. Check for tenderness; if it's not tender, cook for an additional 5 minutes. Add more salt if needed.
Serve with wholegrain rice, gherkins, and if you fancy something hot, a bit of chipotle never hurts.
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