Skillet Potatoes and Squash

August 29, 2007

1/4 cup olive oil
1 pound new potatoes, quartered
3/4 pound winter squash, seeded and cubed
1 tablespoon grated fresh ginger
1/8 to 1/4 teaspoon cayenne pepper, to taste
1/4 teaspoon cumin
3 cloves garlic, minced
1 cup water
1/2 cup white wine
Salt and freshly ground pepper, to taste
Parmesan cheese, for garnish

Heat the oil in a large, heavy skillet over medium-high heat. Add the potatoes and squash and saute for 5 minutes, or until just beginning to brown. Add the ginger, cayenne, cumin and garlic and saute another minute.

Add water and wine, then cover and simmer 15 minutes, or until potatoes are tender when pierced with a fork. Remove the cover and continue simmering until the liquid is nearly gone. Stir occasionally to prevent sticking.

Season with salt and pepper, then transfer the potatoes and squash to a large serving plate. Sprinkle them with grated Parmesan cheese.


Serves 4 to 6.

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