To learn more about this recipe, read the related story, "Florida's Keys".
Recipe adapted from Kris Wessel, Florida Cookery, Miami
Yield: 6 servings
Cook Time: 45 minutes
2 pounds Yukon gold potatoes, peeled and coarsely chopped
1 tablespoon plus 1 teaspoon neutral oil like grapeseed or canola, divided
1 tablespoon finely chopped fresh rosemary leaves, divided
1¼ teaspoons kosher salt, divided
½ teaspoon freshly ground black pepper, divided
1½ pounds calabaza pumpkin or butternut squash, peeled and coarsely chopped
¼ large Spanish onion, coarsely chopped
1 cup fresh or frozen corn kernels
¼ cup finely chopped flat-leaf parsley
1 tablespoon unsalted butter
1. Preheat the oven to 375°. In a medium bowl, add the potatoes, 2 teaspoons of the oil, 1½ teaspoons of the rosemary, ½ teaspoon salt and ¼ teaspoon pepper. Stir to combine, then transfer the potatoes to a rimmed baking sheet and spread into an even layer. Place the baking sheet in the oven and roast until the potatoes are golden-brown, about 25 minutes.
2. Meanwhile, cook the calabaza: In a large skillet set over high heat, add the remaining 2 teaspoons of oil. Add the calabaza and cook, stirring frequently, until the calabaza begins to brown and is almost tender, about 15 minutes. Season with the remaining ¾ teaspoon of salt and the remaining ¼ teaspoon of pepper and toss to combine. Reduce the heat to medium, add the onion and corn and cook, stirring occasionally, until the calabaza and onions are tender, about 15 minutes more. Add the remaining 1½ teaspoons of rosemary and stir to combine. Remove the potatoes from the oven and add them to the skillet. Add the parsley and the butter and stir until the butter is melted. Serve warm or at room temperature. Calories per Serving: 240; Sodium: 420mg; Total Carbohydrate: 45g; Fiber: 5g; Fat: 5g