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Roasted Cauliflower Broccoli Stuffed Potatoes with Cheesy Butternut Sauce
Yield: makes 6 potatoes, is easily multiplied
Ingredients:
6 yukon gold or butter potatoes
4 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder
2 cups cauliflower florets
2 cups broccoli florets
4 green onions, thinly sliced
cheesy butternut sauce
2 cups cubed butternut squash
½ teaspoon salt
½ teaspoon pepper
2 garlic cloves, minced
¾ cup whole milk
12 ounces sharp cheddar cheese, freshly grated
1 ½ tablespoons cornstarch
Directions:
Preheat the oven to 425 degrees F. Poke holes in all of the potatoes with a fork. Brush the potatoes with 2 tablespoons of olive oil and sprinkle with 1/2 teaspoon each of salt and pepper. Place them on a baking sheet.
On another baking sheet, place the cauliflower and broccoli. Toss it with the remaining olive oil, salt and pepper. Sprinkle with the garlic powder.
Roast both the potatoes and the veggies for about 20 to 25 minutes. Check the veggies - they might be done (totally depends on how roasted you like yours. I like mine VERY roasted.) Roast the potatoes for 15 to 20 minutes more, until fork tender.
Remove the potatoes and cut them down the center. To serve, spoon some of the cheese sauce into the potato, then top with the cauliflower and broccoli. Pour more of the cheese sauce on top and sprinkle with scallions. Top with some freshly cracked black pepper or crushed red pepper. Serve immediately.
cheesy butternut sauce
Heat a large skillet over medium heat and add the squash cubes. Add 1/4 cup of water, cover the skillet and cook, stirring occasionally, until the squash is fork tender and soft enough to be pureed. Sprinkle it with salt and pepper. Transfer it to a blender or a food processor, add the garlic and blend until totally smooth.
Heat a saucepan over medium heat and add the milk. Cook until the milk is warm and bubbles appear around the edges, then whisk in the pureed squash. Heat again until warm, just a few minutes. Toss the grated cheese with the cornstarch until the cheese shreds are coated. Reduce the heat until the milk to low add in small handfuls of cheese, stirring until completely melted. Repeat with remaining cheese. Have patience! Stir in very small amounts of cheese slowly so it melts evenly and doesn't get gritty and separate. If it does become too thick, whisk in a few teaspoons of milk.
[size=13]http://www.howsweeteats.com/2016/02/roasted-cauliflower-broccoli-stuffed-potatoes-with-cheesy-butternut-sauce/[/size]
eesy
Yield: makes 6 potatoes, is easily multiplied
Ingredients:
6 yukon gold or butter potatoes
4 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder
2 cups cauliflower florets
2 cups broccoli florets
4 green onions, thinly sliced
cheesy butternut sauce
2 cups cubed butternut squash
½ teaspoon salt
½ teaspoon pepper
2 garlic cloves, minced
¾ cup whole milk
12 ounces sharp cheddar cheese, freshly grated
1 ½ tablespoons cornstarch
Directions:
Preheat the oven to 425 degrees F. Poke holes in all of the potatoes with a fork. Brush the potatoes with 2 tablespoons of olive oil and sprinkle with 1/2 teaspoon each of salt and pepper. Place them on a baking sheet.
On another baking sheet, place the cauliflower and broccoli. Toss it with the remaining olive oil, salt and pepper. Sprinkle with the garlic powder.
Roast both the potatoes and the veggies for about 20 to 25 minutes. Check the veggies - they might be done (totally depends on how roasted you like yours. I like mine VERY roasted.) Roast the potatoes for 15 to 20 minutes more, until fork tender.
Remove the potatoes and cut them down the center. To serve, spoon some of the cheese sauce into the potato, then top with the cauliflower and broccoli. Pour more of the cheese sauce on top and sprinkle with scallions. Top with some freshly cracked black pepper or crushed red pepper. Serve immediately.
cheesy butternut sauce
Heat a large skillet over medium heat and add the squash cubes. Add 1/4 cup of water, cover the skillet and cook, stirring occasionally, until the squash is fork tender and soft enough to be pureed. Sprinkle it with salt and pepper. Transfer it to a blender or a food processor, add the garlic and blend until totally smooth.
Heat a saucepan over medium heat and add the milk. Cook until the milk is warm and bubbles appear around the edges, then whisk in the pureed squash. Heat again until warm, just a few minutes. Toss the grated cheese with the cornstarch until the cheese shreds are coated. Reduce the heat until the milk to low add in small handfuls of cheese, stirring until completely melted. Repeat with remaining cheese. Have patience! Stir in very small amounts of cheese slowly so it melts evenly and doesn't get gritty and separate. If it does become too thick, whisk in a few teaspoons of milk.
[size=13]http://www.howsweeteats.com/2016/02/roasted-cauliflower-broccoli-stuffed-potatoes-with-cheesy-butternut-sauce/[/size]
eesy