Mashed Sweet Potatoes And Butternut Squash Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
2 medium: Sweet potatoes,
1/2 tsp: Ground cinnamon,
1 medium: Butternut squash,
1/2 tsp: Grated nutmeg,
-halved, seeds removed
1/2 tsp: Ground ginger,
1/4 tsp: Salt,
1 tbsp: Lemon juice,
1/8 tsp: Pepper,
2 tbsp: Brown sugar,
Directions:
1. Preheat the oven to 350
F.
2. Place the sweet potatoes in the oven and bake for 30 minutes.
3. Put the butternut squash halves upside down on a cookie sheet,
place in oven to bake with the sweet potatoes until both are soft, 45
minutes more. Let cool slightly. Leave oven at 350
F.
4. Scoop the flesh from the shells of the squash and sweet potatoes.
Mash together with the salt, pepper, cinnamon, nutmeg, ginger, lemon
juice, and brown sugar.
Pure can be prepared up to 2 days ahead and refrigerated.
5. Place mashed mixture in a baking dish and cover. Bake for 30
minutes. Serve hot.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 223-224
Submitted By DIANE LAZARUS On 10-04-95
Source from luhu.jp
F.
2. Place the sweet potatoes in the oven and bake for 30 minutes.
3. Put the butternut squash halves upside down on a cookie sheet,
place in oven to bake with the sweet potatoes until both are soft, 45
minutes more. Let cool slightly. Leave oven at 350
F.
4. Scoop the flesh from the shells of the squash and sweet potatoes.
Mash together with the salt, pepper, cinnamon, nutmeg, ginger, lemon
juice, and brown sugar.
Pure can be prepared up to 2 days ahead and refrigerated.
5. Place mashed mixture in a baking dish and cover. Bake for 30
minutes. Serve hot.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 223-224
Submitted By DIANE LAZARUS On 10-04-95
Source from luhu.jp
Tags
Potatoes