POTATO WITH BUTTERNUT SQUASH

This satisfying meal harmonizes Stomach Qi and support the colon. Butternut squash supports the Lung and Large Intestine. While it's a great fall food, butternut squash is a nutritious food year round.

[cooked-sharing]

Yields1 Serving
 2 baking potatoes, cut into bite sized pieces
 1 cup of butternut squash, cut into bite size pieces
 1 teaspoon of oil
 2 teaspoons of salt
 ½ leek, cut into thin slices
 1 teaspoon of mushroom seasoning
 1 tablespoon of butter
1

Add the potatoes and butternut squash to a pot of boiling water. Allow to boil for 3 minutes then strain.

2

Add the oil and salt to the wok. Add the leeks and saute for 1 minute then add the strained potato mixture to the wok. Add the remaining ingredient and gently toss for 30 seconds.

3

Preheat the oven to 350 degrees.

4

Transfer the mixture to a baking dish and bake in a 350 oven for 15 minutes or until tender.

Category

Ingredients

 2 baking potatoes, cut into bite sized pieces
 1 cup of butternut squash, cut into bite size pieces
 1 teaspoon of oil
 2 teaspoons of salt
 ½ leek, cut into thin slices
 1 teaspoon of mushroom seasoning
 1 tablespoon of butter

Directions

1

Add the potatoes and butternut squash to a pot of boiling water. Allow to boil for 3 minutes then strain.

2

Add the oil and salt to the wok. Add the leeks and saute for 1 minute then add the strained potato mixture to the wok. Add the remaining ingredient and gently toss for 30 seconds.

3

Preheat the oven to 350 degrees.

4

Transfer the mixture to a baking dish and bake in a 350 oven for 15 minutes or until tender.

Notes

POTATO WITH BUTTERNUT SQUASH