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Skillet Squash and Potatoes

MY NIECE suggested I try cooking squash and potatoes together. I found that potatoes really do enhance the flavor of squash. I made up this recipe, and it turned out to be a keeper—a great side dish for any entree and a complement to other vegetables as well. —Bonnie Milner DeRidder, Louisiana
  • Total Time
    Prep/Ttotal Time: 30 min.
  • Makes
    2 servings

Ingredients

  • 1 small potato, peeled and thinly sliced
  • 1/4 cup chopped onion
  • 1 tablespoon canola oil
  • 1 small yellow summer squash, sliced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Dash paprika

Directions

  • In a large skillet, saute potato and onion in oil until crisp-tender. Add squash; saute 4-6 minutes longer or until the vegetables are tender, stirring occasionally. Sprinkle with salt, pepper and paprika.
Nutrition Facts
1/2 cup: 143 calories, 7g fat (1g saturated fat), 0 cholesterol, 300mg sodium, 19g carbohydrate (4g sugars, 3g fiber), 3g protein.

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Reviews

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Average Rating:
  • VunitaP48
    May 7, 2013

    No comment left

  • purple1984
    Apr 25, 2010

    I found this recipe last year when trying to find new ways to cook squash. It is amazing. We eat this weekly when we get squash from the garden. I like to add whatever meat we have on hand, left over chicken, sausage, or ham taste great with this dish. You can also make it with tony creole if you want a little extra spice.