| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
Digest, Nov., Fatfree |
6 |
Servings |
INGREDIENTS
| 1 |
|
Squash |
| 4 |
|
Sweet potatoes |
| 1/4 |
c |
Orange juice |
| 1 |
|
Dollop of maple syrup |
| 1 |
|
Dollop of honey or molasses |
|
x |
Sweet spices to taste- |
|
|
Cinnamon, ginger, cardamom, |
|
|
Etc |
INSTRUCTIONS
Heat oven to 350F. Lightly spray a big-enough Pyrex pan with Pam.
Trim ends of squash, cut in half lengthwise, clean out seeds, and lay flat
sides down in pan. Peel sweet potatoes (hey, it's up to you!) and lay in
pan. Bake in oven until both are done. (Check after 30 minutes, then keep
checking at reasonable intervals.) "Done" = as soft as you like them.
Remove the cooked veggies from the oven, cut them into bite-sized slices
and chunks, and arrange them in a serving dish.
Separately, combine the liquids and sweet spices. Pour over the warm
veggies. (There could be lots of variations on the liquids and spices to
achieve different kinds of flavors. This was the combo that I used.)
Either serve immediately, or refrigerate (covered). Can be reheated in a
regular or microwave oven.
This yielded one medium-sized casserole full. Probably "serves 6" as part
of a normal meal rather than a big office lunch.
Posted by Muriel Kranowski <DOC@VTVM1.CC.VT.EDU> to the Fatfree Dig. Vol 12
Issue 22 11-23-94.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with
permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV. --- 1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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