Delicious, nutitious party treats!
I was running a free store, and somebody brought these and left them on the food table. I’d been working all day and missed lunch, and I was starving, and when I found these they were so good! Sadly, the person who brought them was long gone, and so I had to make up a recipe for myself to make them at home. They came out good, though.
How to make potato puffs:
Preheat the oven to 400. Cut a small butternut squash into several chunks, and take out the seeds.P Put the chunks on a baking sheet and roast for about an hour, until the squash is soft and partly blackened (caramelized). Remove from the oven and let cool, then peel off the skin (this can be done the day before).
Meanwhile, peel three potatoes and slice them about 1/8 inch thick. Pour some olive oil on a baking sheet and spread it around, and lay out the potatoes on the baking sheet in a single layer. Put them in the oven to roast along with the squash. Let them bake about 40 minutes, until they are soft and browned and puff up a little.
In a medium-sized mixing bowl, mash the squash (I used the immersion blender). Add a teaspoon of curry powder, a pinch of cayenne pepper, half a teaspoon each of oregano, thyme, salt and black pepper. Or whatever spices you prefer. Use a small spoon to place a spoonful of squash on top of each potato slice, flatten the squash slightly, and return the tray to the oven for another ten minutes to heat them up and brown the squash a little. You could use the broiler for this last part, if you watched them carefully so they didn’t burn.
Vegetarian or vegan?
This is entirely vegan and gluten-free – great for parties where you don’t know what people will eat.
Can I keep leftover potato puffs for later?
Yes, these are okay reheated the next day, but they’re much better fresh. You can’t freeze them.