Braised Winter Squash & Potatoes with Mustard & Shallots

Braised Winter Squash & Potatoes with Mustard & Shallots
Photo by Sarah Jay


  • Freshly ground black pepper to taste
  • 1 lb. winter squash, peeled and cut into 1-inch chunks (about 1-½ cups)
  • 1 cup homemade or low-salt canned chicken broth
  • 1 lb. small red potatoes, cut into 1-inch chunks
  • 1 tsp. coarse salt
  • 2 Tbs. butter
  • 1 Tbs. coarse-grained mustard, like Pommery
  • + 2 more ingredients
    • 4 medium shallots, peeled and halved
    • 2 tsp. minced fresh rosemary

In a large skillet over medium-high heat, melt the butter, being careful not to let it burn. Swirl the pan to evenly coat with butter and add the squash, potatoes, and shallots. Toss and stir over medium-high heat until the vegetables have browned around the edges, 8 to 10 minutes. Add the rosem...

View full recipe at Fine Cooking


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