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Potato and Squash Salad


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Rate this recipe 4.6/5 (5 Votes)


  • 1 1 1/4 - 1 1/2pound 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 tablespoon packed brown sugar
  • 1 teaspoon snipped fresh thyme
  • 1 teaspoon snipped fresh basil
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon ground black pepper
  • 5 cups spinach leaves
  • Snipped fresh thyme (optional)


Servings 8
Adapted from


Step 1

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

Nutrition Facts (Potato and Squash Salad) Servings Per Recipe 8,
cal. (kcal) 134,
Fat, total (g) 7,
sat. fat (g) 1,
carb. (g) 18,
Monosaturated fat (g) 5,
Polyunsaturated fat (g) 1,
fiber (g) 3,
sugar (g) 5,
pro. (g) 2,
vit. A (IU) 12731,
vit. C (mg) 31,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 1,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 65,
sodium (mg) 183,
Potassium (mg) 472,
calcium (mg) 61,
iron (mg) 1,
Percent Daily Values are based on a 2,000 calorie diet

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