Orange-scented sweet potato-squash puree
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Butternut squash; (1-small) |
| ¾ | cup | Sweet potatoes; (2-small) |
| 1½ | teaspoon | Orange zest; freshly grated |
| 1½ | teaspoon | Fresh orange juice |
| Salt; to taste | ||
Directions
THE VEGETABLES ARE washed, pricked with a fork; roasted on a baking sheet in a 375F oven for 50 to 60 minutes or until tender.
Cut the vegetables in half. As soon as possible remove and discard the squash seeds.
When cool enough to handle, scoop flesh into a bowl. Add orange zes and juice. Mash until smooth. Season with Salt. Keep warm.
TIP: The puree will keep, covered, in the refrigerator for up to 1 day.
Reheat gently to serve.
MAKES ABOUT 2 CUPS. FOR 4 SERVINGS. 170 calories per serving: 3 grams protein, 0 grams fat, 42 grams carbohydrate; 280 mg sodium; 0 mg cholesterol; 3 grams fiber. See CHICKEN WITH LEEK, PEAR AND MUSHROOM SAUCE (Eating Well)
source: Elizabeth on 37th (restaurant in Savannah, GA). Eating Well Magazine, Sep97
Listed with Eat-lf 27 Aug 97 as a recipe to try; phannema@...
Recipe by: Chef's Harvest: Elizabeth Terry, Savannah, GA Posted to Digest eat-lf.v097.n216 by KitPATh <phannema@...> on Aug 27, 1997