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Orange-Scented Sweet Potato-Squash Puree

side dishes, potatoes

1 1/2 pounds butternut squash
--1 small
3/4 pound sweet potatoes
--2 small
1 1/2 teaspoons freshly grated orange zest
1 1/2 teaspoons fresh orange juice
salt; to taste

1. Preheat oven to 375F. 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.)

Developed by Elizabeth Terry, Elizabeth on 37th, 105 East 37th Street, Savannah, Georgia. (912) 236-5547.


170 calories per serving; 3 grams protein; 0 grams fat; 42 grams carbohydrate; 280 mg sodium; 0 mg cholesterol; 3 grams fiber.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, September 1997

Yield: 4 servings

Preparation Time: 0:00

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