Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.
Learn more by hovering over each or read more info on the Sign Up page.
Get more recipes like this one. Sign up today at www.Lillys-Table.com!
Prep
Difficulty
Easy
Time
Estimate
1 hour
Bake the squash first, give it a 10 minute head start and then toss the potatoes in the oven. Whip up the milk sauce & cut up the broccoli. Blend the sauce as soon as the squash is cool enough to handle. As soon as the sauce is done and the potatoes are ready, steam the broccoli. Either fold in the toppings, place on top, or serve each individually at the table and let folks dig in.
The potato seems to be a controversial vegetable. Some consider it nutritious and balanced and on the other extreme, it is viewed as high in the simple carbohydrates that everyone should run and hide from. But, then there is the easy baked potato wrapped in a nutrient packed skin and free of frying oil, creamy sauces, or other additives. Of course, most of us get in trouble with the toppings, right? We hope to inspire new seasonal decorations for your Baked Potato throughout the year. And now, here is the simple way to prepare them.
Refreshing bright green florets are a colorful, nutritious, simple side.
Try this squash based dip instead of that chili dotted, processed cheese stuff so often used on nachos. The orange squash gives it color & a smooth texture, not to mention beta carotene and other great nutrients. Use a strong, sharp cheddar which will add a ton of flavor without needing to add a lot of cheese. If possible, use frozen hatch chili, but a can is an okay substitution when they are out of season.
