Squash Potato Bake
90 Min
GF
NF

Squash Potato Bake

The large bright green Opa squash (also known as bottle gourd, calabash, white gourd or lauki) is one of the most common squash varieties in India. Mostly used in cooked preparations like a sabzi or added to a lentil stews like dal, the opa squash can also be eaten raw, like in a raita. Unusually rich in vitamins and in soluble and insoluble fiber, it’s gentle on the stomach and easy to digest. In my childhood days, I remember an older aunt daily drinking the juice of the squash to successfully help her lose weight.

 

Ayurvedic physicians commonly recommend it to patients to balance liver function. Look for this squash in Indian or Asian grocery markets. Despite its health benefits, the squash does need a boost of added flavor and this simple bake is one way to enjoy it for breakfast or a light lunch with a salad. If you prefer not using cream cheese, replace it with a nut butter of your choice.

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Cook Time

90 Minutes

Serves

4

Bake:
Step 1
Preheat the oven to 400F. Grease the bottom of a 6X8 inch shallow baking tray. Without peeling, slice the potatoes thinly. If using a large Idaho potato, cut in half and then slice thinly. Toss with fenugreek leaves, olive oil, cream cheese, serrano pepper and salt. The cream cheese and herbs will cling to the potatoes, just make sure there are no lumps. Spread the potato slices on the baking tray.
Step 2
Without peeling, slice the squash into half or quarters then slice thinly. Toss with salt, ajwain, black pepper and olive oil and place over the potatoes.
Step 3
Bake at 400F for 20 to 25 minutes or until the top is golden, then turn the heat down to 300F and cook for another 15 to 20 minutes. Let it rest for about 10 minutes, then add herb sprigs on top. Slice into squares or wedges, add and serve with the yogurt sauce.
To make the yogurt sauce:
Step 1
In a small bowl, combine the yogurt with salt and honey. Transfer to a serving bowl and sprinkle the red chile powder on top. In a small frying pan, heat up the olive oil and pop the mustard seeds. Pour over the chile powder. Stir a little and serve.

POTATO LAYER:

1-pound potatoes, any kind

2 tablespoons crumbled dried fenugreek leaves

2 4 tablespoons olive oil

4 ounces cream cheese, softened

1 medium serrano pepper, minced.

1 teaspoon salt

 

SQUASH LAYER:

1-pound opa squash

1 teaspoon salt

1 teaspoon ajwain

1 teaspoon black pepper

2 tablespoons olive oil

 

YOGURT SAUCE:

1 cup plain whole-milk yogurt

1/2 teaspoon salt

1 tablespoon honey

Generous sprinkle of red chile powder

1 tablespoon olive oil

1 teaspoon mustard seeds

Notes & Variations

  • This recipe also works with zucchini or yellow squash
  • If you do not have fenugreek, use any herb of your choice, rosemary, or sage work well.
  • If you do not have ajwain, which is like a celery seed, use celery or fennel seeds or leave it out altogether.
Tags:
90 Min
GF
NF

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