Roasted Cauliflower Broccoli Stuffed Potatoes with Cheesy Butternut Sauce
User Reviews
5
Roasted Cauliflower Broccoli Stuffed Potatoes with Cheesy Butternut Sauce
Description
The potatoes are pierced and brushed with olive oil, salt, and pepper before roasting at 425°F until fork-tender with a golden skin. Simultaneously, the cauliflower and broccoli are tossed with olive oil, garlic powder, salt, and pepper and roasted until well caramelized for added depth and sweetness.
The cheesy butternut sauce is prepared by cooking cubed butternut squash with garlic, then blending it with milk, sharp cheddar cheese, and cornstarch to achieve a creamy, cheesy consistency. This sauce adds richness and vibrant flavor that complements the roasted vegetables and soft potatoes.
The potatoes are halved and filled with the roasted vegetable mixture, then smothered in the warm butternut cheese sauce. Topping with sliced green onions and freshly cracked black or crushed red pepper adds a touch of freshness and subtle heat. This comforting dish combines creamy, savory, and roasted flavors with a pleasing mix of textures.
Ingredients
- 6 Yukon Gold potatoes or butter potatoes
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 cups cauliflower florets
- 2 cups broccoli florets
- 4 green onion thinly sliced
cheesy butternut sauce
- 2 cups butternut squash cubed
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 garlic minced, cloves
- ¾ cup milk whole
- 12 ounces cheddar cheese freshly grated, sharp
- 1 ½ tablespoons cornstarch
Instructions
- 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.
User Reviews
Overall Rating
5
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