| 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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