Recipe - Orange-Scented Sweet Potato-Squash Puree

1 One half pound Butternut squash; (1small)
Three fourths cup Sweet potatoes; (2small)
1 One half teaspoon Orange zest; freshly grated
1 One half teaspoon 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 Eatlf 27 Aug 97 as a recipe to try; phannema@wizard.ucr.edu

Recipe by: Chef's Harvest: Elizabeth Terry, Savannah, GA Posted to Digest
eatlf.v097.n216 by KitPATh phannema@wizard.ucr.edu on Aug 27, 1997