Pan-fried Potatoes and Butternut Squash

Get all the veggies chopped up and ready. Now haul out your biggest cast iron skillet (I use a 12-inch). Melt the butter in the cast iron skillet over high heat and add the potatoes. Cook the potatoes, stirring them a couple of times, for about 10 minutes on medium-low heat and then add the butternut squash, onions and seasonings. Keep in mind you want things to get nice and browned so you don’t want to stir it up too much (this is not a sauté). The amount of salt may seem like a lot, but the potatoes need salt and it’s a great combination with the sweetness of the squash.

Cook until the potatoes are nice and soft inside and nicely browned on the outside. You may need to re-check the seasonings and adjust to suit your taste.

You can add other root veggies to this. My friend Beth, who gave me the idea for this recipe, roasted potatoes, butternut, onion and parsnip in the oven, drizzled with a little olive oil and seasoned similarly. Then she went and moved to Korea, and left me to my own devices. This is what I came up with.