Mashed sweet potatoes and butternut squash
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Sweet potatoes |
| 1 | medium | Butternut squash halved, seeds removed |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| ½ | teaspoon | Ground cinnamon |
| ½ | teaspoon | Grated nutmeg |
| ½ | teaspoon | Ground ginger |
| 1 | tablespoon | Lemon juice |
| 2 | tablespoons | Brown sugar |
Directions
1. Preheat the oven to 350øF.
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 350øF.
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.
Pur‚e 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
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