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© Meredith Corporation. All rights reserved. Used with permission.
In a large skillet, combine squash and sweet potatoes (or potatoes). Pour in 1 cup of water. Bring mixture to a boil; reduce heat. Simmer, covered, for about 8 minutes or until vegetables are tender. Drain mixture. Set aside.
Heat oil in the same large skillet over medium heat. Add bell pepper, onion and garlic; cook for 5 minutes or until the onion is tender, stirring occasionally. Stir in brown sugar until combined. Remove from heat. Stir in thyme, basil, salt, crushed red pepper and black pepper.
Carefully stir in the potato mixture. Place spinach in salad bowl or on a platter. Top with warm potato salad. Sprinkle with additional thyme, if desired. (Or, let potato mixture stand at room temperature up to 2 hours before serving over spinach.)