If you are looking for the easy and fast menu for your breakfast, I have one to serve you. That’s squash smothered potatoes but this dish is not an ordinary baked potato because I also add other nutrients for our healthy meal.


Photo: blue coyote laughing

As you may know, potato is the popular starchy, tuberous crop. It contains Carbohydrate Vitamins and Minerals that have been identified as vital to human nutrition. We can use it in variety recipes of many regions like Latin America, North America and Europe etc.

Kitchenware
- Large skillet
- Mixing bowl
- Knife

Ingredients
- 1/4 teaspoon of pepper
- 1 teaspoon of salt
- 1 1/2 teaspoons of cumin seeds
- 2 teaspoons of dried oregano
- 2 tablespoons of canola oil
- 2 tablespoons of chili powder
- 1/4 cup of sesame seeds
- 1/2 cup of cilantro, chopped fine
- 3/4 cup of pumpkin seeds
- 1 1/2 cups of frozen corn, thawed
- 2 cups of chickpeas, rinsed
- 3 cups of water
- 1 jalapeno pepper, seeded and minced
- 1 (28 oz) can chopped tomatoes, drained
- 2 lg. onions, chopped fine
- 2 lbs butternut squash, peeled, seeded and cut into 1 in cubes
- 4 baked potatoes
- 6 garlic cloves, minced fine


Photo: contrary

Preparation
1. Bake potatoes as you normally do and set aside.
2. Heat toasts the cumin seeds in a large skillet over medium heat.
3. Remove from pan when they become hot and carry a strong aroma.
4. Add the oregano to the pan and toast for 5 seconds.
5. Place in the bowl with the cumin seeds.
6. Add the sesame seeds and the pumpkin seeds to the pan and toast just until they begin to brown.
7. Place in the bowl with the other ingredients.
8. Place all the seeds in a food processor. Process the seeds into a fine powder and set aside.
9. Pour the oil into a large skillet over medium heat.
10. Add the onion and cook approximately 5 minutes or until it begins to tender.
11. Add the seed powder, chili powder, jalapeno peppers and garlic. Cook for 2 minutes.
12. Stir in the squash, chickpeas, tomatoes and 3 cup of water.
13. Add the salt and pepper to taste and stir well.
14. Cook 25 minutes or until the squash is tender.
15. Add more water up to 1 cup if necessary.
16. Stir in the corn and cook 5 minutes until corn is heated.
17. Open the potatoes and pour the mixture over the top of the potatoes.