Title: Orange-Scented Sweet Potato-Squash Puree
Categories: Vegetable Eat
Yield: 4 Servings

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

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

Posted to MM-Recipes Digest V4 #8 by fatfree-request@fatfree.com on Aug 17, 1997

Recipe by: Chef's Harvest: Elizabeth Terry, Savannah, GA

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