Name: Orange-Scented Sweet Potato-Squash Puree
Ingredients: 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

Finishing life to the glory of Christ means resolutely resisting the typical American dream of retirement. It means being so satisfied with all that God promises to be for us in Christ that we are set free from the cravings that create so much emptiness and uselessness in retirement. Instead, knowing that we have an infinitely satisfying and everlasting inheritance in God just over the horizon of life makes us zealous in our few remaining years here to spend ourselves in the sacrifices of love, not the accumulation of comforts.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Vegetable, Eat-lf	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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: Chef's Harvest: Elizabeth Terry, Savannah, GA Posted to Digest
eat-lf.v097.n216 by KitPATh <phannema@wizard.ucr.edu> on Aug 27, 1997

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