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Low Fat Orange-Scented Sweet-Potato-Squash Puree Recipe
Ingredients
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
Method
Preheat oven to 375°F.
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.
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.
:MAKES ABOUT 2 CUPS, FOR 4 SERVINGS.
Calories per serving; 3 grams protein; 0 grams fat; 42 grams carbohydrate; 280 mg sodium; 0 mg cholesterol; 3 grams fiber
