TIP OF THE DAY: Combine Ingredients In New Ways
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Like potatoes? Like acorn squash? We’re crazy about both, so leaped to make this mashup, created by Heather Scholten of Farmgirl Gourmet, and sent to us by Potato Goodness.com.
Serve it as a side dish or as a salad. Is this a potato-squash mix with a garnishing of arugula, or a “salad?” Call it what you will, it makes a beautiful impression. To make it more salad-like, double the amounts of spinach and arugula. Prep time 10 minutes, cook time 45 minutes. The tip: Look at other favorite foods and new ways to combine them. RECIPE: WARM POTATO & ACORN SQUASH Ingredients For 4-6 Servings |
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 Mixed fingerling potatoes. Photo courtesy Cilantropist.Blogspot.com, along with a recipe for roasting them. |
Preparation 1. PREHEAT the oven to 425°F. 2. ADD 1 teaspoon of the oil to a large baking dish and add the potatoes, squash, rosemary, salt, pepper, red pepper flakes and the remaining oil. Toss lightly to coat. 3. ROAST for 40 to 45 minutes, or until the potatoes are fork tender. Remove from the oven and allow to cool for 5 minutes. 4. COMBINE the roasted vegetables, spinach/arugula mix and feta in a large bowl. Toss lightly to combine. Serve immediately. Fingerlings are small, stubby, finger-shaped potatoes grown from a variety of heritage potato cultivars. Fingerling varieties grow small and narrow naturally. Fully mature when harvested, they are not new potatoes. |
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Fingerlings are commonly either halved and roasted as a side dish or used in salads. Popular fingerling varieties include the yellow-skinned Russian Banana Fingerling, the orange-skinned French Fingerling and the Purple Peruvian Fingerling. They are often sold in bags with the three varieties mixed.
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