Side Pannel
Orange-Scented Sweet Potato-Squash Puree
Orange-Scented Sweet Potato-Squash Puree
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables
Ingredients List
- 1 1/2 lb Butternut squash; (1-small)
- 3/4 c Sweet potatoes; (2-small)
- 1 1/2 ts Orange zest; freshly grated
- 1 1/2 ts 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)
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)
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