Orange-Scented Sweet Potato-Squash Puree

Orange-Scented Sweet Potato-Squash Puree Ingredients

1 1/2 lb Butternut squash; (1-small)	1 1/2 ts Fresh orange juice
3/4 c Sweet potatoes; (2-small)	Salt; to taste
1 1/2 ts Orange zest; freshly grated

Instructions for Orange-Scented Sweet Potato-Squash Puree

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@wizard.ucr.edu Recipe by: Chefs Harvest: Elizabeth Terry, Savannah, GA Posted to Digest eat-lf.v097.n216 by KitPATh on Aug 27, 1997

Main Ingredient: PotatoCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Orange

Salt

Squash

Sweet Potato

Vegetables Eat-lf Butter Orange Orange Juice Potato

for flavor and categorization

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