Recipe credit to: Chef Hartley
Creamy Potato Butternut Squash Skillet
Ingredients
- 2 pounds fresh butternut squash, peeled, seeded, and diced
- 1-1/2 pounds russet potatoes, peeled and diced
- 1 onion diced
- 4 strips bacon, diced
- 1 Tablespoon crushed red pepper
- 2 tablespoons vegetable oil
- salt and freshly ground pepper
- 1 tsp black pepper
- 1 cup heavy cream
- 1/2 cup milk
- 3-1/2 ounces arugula
- 1-3/4 ounces fresh parmesan cheese
Directions
- Sweat the bacon in the vegetable oil until it just starts to brown.
- Add the onion, and sweat until translucent.
- Add potatoes, squash, and milk, and simmer until vegetables start to soften (if milk is completely absorbed, or evaporates before vegetables are soft, more may be added).
- Add seasonings and cream, and reduce to a thick sauce consistency.
- At the very end of the cooking process, add the arugula and parmesan, stir to incorporate and wilt arugula. Serve hot.
