The Scoop
The Scoop

Potato & Squash Spirals

This grilled potato recipe with butternut squash and rosemary makes a deliciously tasty dish. Enjoy it on its own, as a side or topped with poached eggs for an easy brunch. 


Serves : 2 

Total cooking time : 15 minutes

Difficulty : Easy

Valentines Day Cookies


100g Potatoes

40g Butternut squash

2tsp Butter

1tbsp Olive oil

Salt & pepper to taste

A few sprigs of rosemary

  1. Peel the potatoes, cut them into large chunks and spiralise finely (the fine blade of our Spiro is perfect for this)
  2. Remove the skin of the butternut squash and again cut into rough chunks and spiralise (if using Spiro, try the coarse blade for this to add texture to your dish)
  3. Lightly mix the two spiralised vegetables together and then split into 4 balls
  4. Add the butter and oil to a frying pan and heat over a medium heat 
  5. Once the butter has melted, add the potato and squash to the frying pan and carefully press them down flat 
  6. Fry gently until the bottom starts to turn a golden colour then turn over and repeat on the other side 
  7. Add the rosemary to the pan and season with salt and pepper
  8. Serve and enjoy!
Essential Equipment
  • Spiro


    Spiralizer à main 3-en-1

    22,99 €