Ingredients:
2 large firm potatoes (about 2 cups), cubed (skin on, optional)
1 small butternut squash, peeled/seeded/cubed (about 2 cups)
1 large onion, peeled and cubed
2 large garlic cloves, peeled and roughly chopped
1 tablespoon chopped thyme (fresh preferred but dry OK)
1 gelatin stock pot, chicken or vegetable
½ cup of hot water
Oil to cook, sunflower or olive
Method:
Preheat a heavy pan on high. Add oil to coat the base of the pan. When hot, add the potatoes and squash and toss together to coat evenly in the oil.
When you can just pierce the veg with a fork, add the onions and toss evenly.
Add the garlic and thyme and toss evenly.
Dilute the stock pot or cub in the hot water, then pour over the vegetables. Mix well, then cover the pan, turn the heat to low and cook until the potatoes and squash are cooked and most of the water has cooked away.
Serve warm.
Served here with a Spanish style fried egg.
