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Source: Stop and Smell the Rosemary

Potato Bake with Squash and Spinach
A delicious side dish!
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Serves: 8-10
Prep Time: 20 minutes
Cook Time: 40 minutes
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8 medium russet potatoes
1 cup sour cream
2 tablespoons milk
4 tablespoons unsalted butter, at room temperature
1/2, 1/8, and 1/8 teaspoons salt
1/8 teaspoon freshly ground pepper
12 ounces frozen butternut squash, thawed and drained
1 egg, large, lightly beaten
10 ounces frozen spinach, chopped, thawed and drained
2 teaspoons onion, minced
1/4 cup Shredded Cheddar cheese

Place potatoes and enough water to cover in a large saucepan over high heat. Bring to a boil. Reduce heat to medium-low. Cover and cook 30 minutes, or until fork tender. Drain. Cool slightly and peel. Place potatoes, sour cream, milk, 2 tablespoons butter, 1/2 teaspoon salt, and pepper in a large bowl. Beat with an electric mixer at low speed until smooth and fluffy. Set aside.

Preheat oven to 350 degrees. Lightly grease a deep 2-quart baking dish or souffle dish. Mix squash, 1 tablespoon butter, and 1/8 teaspoon salt in a small bowl. Set aside.

Thoroughly mix egg, spinach, onion, 1 tablespoon butter, and 1/8 teaspoon salt in a secaond small bowl. Set aside.

Spread one-third of potato mixture in bottom of prepared dish. Add squash mixture, then spinach mixture. Repeat layers.

Bake 40 minutes, or until thoroughly heated. Remove from oven. Sprinkle Cheddar over top and let rest until cheese melts.

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