How To Make Chilli Potato Stack with Squash & Garlic Butter Sauce
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Serves:
Ingredients
- 4 large potatoes, peeled and thinly sliced
- 2 cups squash, diced
- 3 cloves of garlic, minced
- 4 tablespoons butter
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper, to taste
- Olive oil, for cooking
Instructions
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Preheat the oven to 400°F (200°C).
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In a large bowl, toss the sliced potatoes with olive oil, chili powder, paprika, cayenne pepper, salt, and pepper.
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Arrange the potato slices in a single layer on a baking sheet. Bake for 25-30 minutes until crispy.
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In a skillet, heat butter over medium heat. Add minced garlic and sauté until fragrant.
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Add diced squash and season with salt and pepper. Cook until the squash is tender, about 10 minutes.
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Place a layer of crispy potatoes on each serving plate, followed by a layer of cooked squash. Repeat the layers.
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In the same skillet, melt the remaining butter and add minced garlic. Cook for a minute until fragrant.
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Drizzle the garlic butter sauce over the potato stack and serve hot.
Nutrition
- Calories : 280kcal
- Total Fat : 12g
- Saturated Fat : 7g
- Cholesterol : 30mg
- Sodium : 400mg
- Total Carbohydrates : 38g
- Dietary Fiber : 6g
- Sugar : 2g
- Protein : 5g
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