It seems like it is officially squash season now that every garden in town has squash readily available for the taking. The newness of fresh garden veggies is one of my favorite things; Austin and I love gardening and hope to continue expanding our knowledge and practice in growing and maintaining healthy organic produce. One plus to knowing so many people who garden is the fact that they cannot eat all the squash they grow. In fact…a lot of the time they just want to get rid of it. This is a pattern I have noticed every single year. It is a pattern I love and live for. Free and yummy produce?! Lay it on me!
So with fresh squash in hand Austin and I set out to make a delicious and tantalizing dinner dish. Being that Red Potatoes are one of his personal favorites, we settled on a squash and potato creation. We we in luck because Red Potatoes were on sale at our grocery store and we happily purchased more than was necessary. Red Potatoes also allow us to get some extra iron and potassium in our diets, both things I tend to lack (no red meat and my deepest hatred of bananas). On top of that, implementing squash in to our diet yields several health benefits; all the while tasting delicious.
After setting the oven for 425 degrees, we washed and cut both the squash and potatoes. The large squash was cut in halved chips and were about 1/4 an inch thick. The potatoes (4 lbs) were then cut into quarters, and both the squash and potatoes were placed in a gallon sized Ziplock. Make sure the skin is left on the potatoes, it adds extra texture and fiber to the dish and your diet! Place the following ingredients into the bag and mix or marinate for a few minutes:
4 lbs cut Red Potatoes
1 Large cut Squash
8 Tablespoons Vegetable Oil
4 Tablespoons Sea Salt
4 Tablespoons Cracked Black Pepper
7 Tablespoons Onion Powder
7 Tablespoons Garlic Powder
Dump the bags contents into a glass pan and place in the oven for 35 minutes or until potatoes can be punctured relatively easily with a fork. Serve warm and enjoy several helpings!