Sort Of Sephardic Sweet Potatoes And Squash
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Jewish | Elf | 6 | Servings |
INGREDIENTS
| 1 | lb | Butternut squash, or acorn |
| squash | ||
| 1 | lb | Sweet potatoes, or yams |
| 1 | T | Vegetable oil, may be |
| doubled | ||
| 1/4 | c | Dried cranberries, or |
| cherries | ||
| 2 | T | Brown sugar, light |
| 1 | t | Ground cinnamon |
INSTRUCTIONS
Epicurious has posted Jewish holiday kitchen with Joan Nathan www.epicurious.com/e_eating/e06_jewish_cooking/nathan_home.html Learn more about 5 Jewish holidays; includes recipes that can be prepared with children. Here is one. Untried but it is a basic recipe. I halved the oil. Equipment: Vegetable peeler; Sharp paring knife; Wooden spoon; Frying pan; Mixing bowl; Aluminum foil; Oblong casserole dish (about 9 by 13 inches); Preheat oven to 375F. Peel the squash. Peel the sweet potatoes or yams. Then carefully cut both the sweet potatoes and squash into 1-inch cubes. Place most of the oil in the casserole. Add the sweet potatoes and bake, covered with aluminum foil, about 20 minutes. Take out the hot dish from the oven and carefully remove the foil. Add the squash and the cranberries or cherries. Sprinkle the sugar and cinnamon on top and dribble with the remaining oil. Bake uncovered at 375F for 30-35 minutes, or until well browned. Serve over roast chicken or pot roast. Serves 6. Variation: If your family likes onions, add one, sauteed in the oil until soft, to the sweet potatoes before baking. Acknowledgements: The Children's Jewish Holiday Kitchen by Joan Nathan as presented by Epicurious Food © 1997 CondéNet Inc. http://www.epicurious.com/e_eating/e06_jewish_cooking/nathan_home.html Added to elf archive by kitPATh dec 97: MC Estimated PER SERVING: 120 cals, 2.5 g fat (17.9% cff). INTRO: Sephardic Jews from Turkey, Greece, Morocco, and other countries of the Mediterranean region say seven special blessings over seven different symbolic foods at their Rosh Hashanah dinner. Five of these blessings are over vegetables apples (candied or dipped in sugar or honey), leeks, beet greens or spinach, dates, and zucchini or squash. These blessings symbolize their hopes for the New Year. Many of these Jews trace their ancestors back to Spain, which is called Sepharad in the Bible. Over the centuries, the Sephardic Jews took advantage of the abundance of vegetables available in the Mediterranean countries, often throughout the year. Among these vegetables are sweet potatoes and squash, great favorites of my family. The special blessing you can say over your sweet potatoes and squash at the beginning of your Rosh Hashanah dinner goes like this: *Yehi ratzon mi-le-faneha Adonai Eloheinu ve-lo-hei avoteinu she-tik-rah ro-a gezar dinenu ve-yi-karehu lefa-neha za-hee-yo-teinu. ***May it be thy will, Lord our God and God of our fathers, that you should tear up any evil decree and let only our merits be read before you. Recipe by: The Children's Jewish Holiday Kitchen by Joan Nathan Posted to Digest eat-lf.v097.n311 by KitPATh <phannema@wizard.ucr.edu> on Dec 08, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1032
Calories From Fat: 57
Total Fat: 6.6g
Cholesterol: 0mg
Sodium: 41.9mg
Potassium: 103.1mg
Carbohydrates: 251.5g
Fiber: 17.5g
Sugar: <1g
Protein: 8g