Orange-Scented Sweet Potato-Squash Puree
1 1/2 pounds butternut squash
1. Preheat oven to 375°F. 2. Prick squash and sweet potatoes with a fork; roast on a baking sheet for 50 to 60 minutes, or until tender. Cut vegetables in half; remove and discard squash seeds. 3. When cool enough to handle, scoop flesh into a bowl. Add orange zest and juice. Mash until smooth. Season with salt. Keep warm. (The puree will keep, covered, in the refrigerator for up to 1 day. Reheat before serving.)
Contributor: Eating Well, September 1997
Yield: 4 servings
Preparation Time: 0:00
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