BROWN SUGAR BAKED SWEET POTATOES AND ACORN SQUASH
Provided by Andrea Albin
Categories Side Bake Christmas Thanksgiving Vegetarian Dinner Squash Sweet Potato/Yam Fall Healthy Christmas Eve Butter Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F with racks in upper and lower thirds.
- Toss sweet potatoes and squash with butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Divide between two 17-by 11-inch 4-sided sheet pans. Bake, switching position of pans halfway through, 25 minutes.
- Stir together brown sugar and nutmeg. Turn vegetable slices and sprinkle evenly with sugar mixture. Bake until golden and tender, 35 to 40 minutes more.
PUREED ROASTED SQUASH AND SWEET POTATOES
This is sort of an Italian take on a dish traditionally served at Yom Kippur by Italian Jews. Wonderfully nutitious and low in calories. Serve alongside roasted turkey, chicken, or even with steak. From Martha Rose Shulman, "The Very Best of Recipes for Health" and inspired by Lynne Rossetto Kasper, "The Splendid Table."
Provided by threeovens
Categories Yam/Sweet Potato
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F; cover a baking sheet with aluminum foil and brush with olive oil.
- Cut squash in half lengthwise and scoop out the seeds and fibers; place flesh side down on baking sheet.
- Pierce the sweet potatoes with a paring knife in a few places and place them also on the baking sheet.
- Bake until thoroughly tender, about 1 hour; remove from oven and let cool to touch.
- Meanwhile, bring 1 quart of water to a boil and add the orange and lemon zest; boil for about 3 minutes and drain, reserving the zests.
- Remove the skins from the squash and sweet potatoes and mash either with a fork, potato masher, stand mixer (fitted with the paddle), or a food mill (a food processor could result in a mixture that is too watery).
- Stir in the drained zests, cinnamon, olive oil, salt and pepper; turn into a large skillet Lynne Rossetto Kasperor saucepan and cook, over medium heat, stirring, until thick and steamy, about 10 to 15 minutes.
- NOTE: You can bake the squash and sweet potatoes up to 2 days in advance and reheat.
Nutrition Facts : Calories 222.3, Fat 2.5, SaturatedFat 0.4, Sodium 71.7, Carbohydrate 50.1, Fiber 8.3, Sugar 9.8, Protein 4.1
BUTTERNUT SQUASH AND SWEET POTATO PURéE
Categories Potato Side Roast Christmas Thanksgiving Bell Pepper Root Vegetable Butternut Squash Sweet Potato/Yam Fall Winter Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Spray large baking sheet with cooking spray. Place squash and yams on prepared baking sheet, cut side down. Roast until very tender, about 1 hour. Cool slightly. Scoop out flesh and transfer to large saucepan. Mash with potato masher until smooth. Stir in broth and ras el hanout. Season puree to taste with salt and pepper. (Puree can be made 1 day ahead. Cover and refrigerate.)
- Heat oil in heavy large skillet over medium heat. Add onions, bell pepper, and sugar. Sauté until onions are golden brown and tender, about 15 minutes.
- Season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before continuing.)
- Bring puree to simmer, adding more broth to thin if necessary. Stir in 3/4 of onion-bell pepper mixture. Transfer to serving bowl. Top with remaining onion-bell pepper mixture and serve.
ROASTED SQUASH AND SWEET POTATO SOUP
Cleaning out magazine collection and want this recipe on file. Taken from Cdn Living 1996. We always have these vegies on hand after fall harvest.
Provided by karen in tbay
Categories Vegetable
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Halve squash and sweet potatoes.
- Remove seeds from squash.
- Place vegetables, cut side down, on lightly greased rimmed baking sheet; cover with foil and bake 350F oven for about 50 mins or til almost tender.
- Scrape out flesh; set aside.
- Meanwhile, in large saucepan, melt butter over medium heat; cook onions, stirring often, for 5 to 10 mins or til softened.
- Add flour; cook, stirring to coat onions for 1 minute.
- Add stock, pumpkin,squash, and sweet potato.
- Bring to boil; cover, reduce heat and simmer, stirring often, for 30 minutes or til tender.
- Let cool slightly.
- In blender or food processor, puree soup in batches til smooth.
- Return to clean saucepan and whisk in cream, giner, nutmeg, cinnamon and pepper.
- Season with salt to taste.
Nutrition Facts : Calories 166.8, Fat 8.5, SaturatedFat 4.8, Cholesterol 25.6, Sodium 214.2, Carbohydrate 18.7, Fiber 1.9, Sugar 4.2, Protein 4.9
SILKY SWEET POTATO PUREE
Silky Sweet Potato Puree can be made two days in advance.
Provided by USA WEEKEND columnist Pam Anderson
Categories Side Dish Vegetables Sweet Potatoes
Yield 8
Number Of Ingredients 5
Steps:
- Adjust oven rack to upper-middle position; heat to 425 degrees. Place potatoes on a foil-lined pan; bake 45 to 60 minutes, until tender. Peel when cool enough to handle.
- Puree with salt and pepper in a food processor. With motor running, gradually add milks through feeder tube, then butter. Process until silken. (Can make up to 2 days ahead; store in an airtight container.) Reheat and serve.
Nutrition Facts : Calories 238.1 calories, Carbohydrate 35.7 g, Cholesterol 25 mg, Fat 9.4 g, Fiber 5.1 g, Protein 3.8 g, SaturatedFat 5.9 g, Sodium 322.5 mg, Sugar 8.5 g
ROAST SWEET POTATO, SQUASH & GARLIC MASH
Roasting root veg really brings out the flavour, perfect for this warm comforting mash
Provided by Good Food team
Categories Dinner, Side dish, Supper
Time 1h
Number Of Ingredients 5
Steps:
- Heat oven to 200C/fan 180C/gas 6. Peel and cut the squash and sweet potatoes into chunks. Divide between 2 roasting tins with the garlic and red chilli. Toss with the oil.
- Roast for 45 mins. Halve and deseed the chilli, then chop. Squeeze out the garlic and mash everything together. Season and drizzle with oil to serve. Great with roast chicken, chorizo, blue cheese.
SWEET POTATO SQUASH CASSEROLE
This is from the Low Sodium Cooking newsletter. Better than the marshmallow topped stuff. Cooking time is for baking the raw squash and potatoes. You could try boiling or microwaving to cut the time.
Provided by WI Cheesehead
Categories Yam/Sweet Potato
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375° and cut the sweet potatoes in half.
- Cut the butternut squash in half vertically and scrape out the seeds.
- Put the vegetables, cut side up, in a baking pan and bake, uncovered, until they are very soft, at least 1 1/2 hours.
- Scoop the potato and squash out of the skins, combine them, and mash until smooth.
- Put the orange juice, margarine, and cinnamon sticks in a small saucepan and heat, reducing until it is about 1/4 cup syrup.
- Discard cinnamon sticks and stir orange syrup into the mashed vegetables.
ROASTED SQUASH PUREE
Use this recipe to make our Indian Pudding, Buttercup Squash Tea Bread, and Butternut Squash Ravioli with Fried Sage Leaves recipes.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Yield Makes about 2 1/4 cups
Number Of Ingredients 2
Steps:
- Preheat oven to 400 degrees. Place squash halves, skin side up, on an oiled rimmed baking sheet. Bake until fork-tender, about 1 1/4 hours. Remove from oven. Turn over; let stand until cool enough to handle.
- Scoop the flesh into a food processor, and discard skin. Puree until smooth. Refrigerate squash puree in an airtight container up to 4 days or store in the freezer up to 1 month.
BALSAMIC ROASTED SWEET POTATOES AND BUTTERNUT SQUASH
Sweet and savory sweet potatoes and squash make this warm salad a perfect side dish.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. In a large bowl, toss together the potatoes, squash, olive oil, balsamic vinegar, butter, rosemary, salt, and pepper.
- Arrange the vegetables in a single layer in two 9-by-13-inch baking pans. Transfer pans to oven, and roast vegetables until golden and tender, 45 to 50 minutes, rotating the pans between the shelves halfway through roasting.
- Remove the pans from oven, and allow vegetables to cool slightly. Toss the vegetables with the arugula. Drizzle with additional olive oil and balsamic vinegar, and serve immediately.
MY SPICED BUTTERNUT SQUASH, SWEET POTATO, CARROT AND ORANGE SOUP
This was inspired by my other butternut squash soup recipe (#402703). The orange flavoring is optional. I use pre-cut, cubed squash when I can find it or frozen squash. You can also use a small fresh butternut squash. (The prep time assumes you are using pre-cut or frozen squash.) I use almond milk in this recipe (I like Almond Breeze) instead of cream or half and half. You can save a little time by roughly chopping the onion and garlic, because the soup will be pureed later. I do chop the ginger rather finely because it is so fibrous, and I don't want lumps in the soup that didn't get pureed.
Provided by coconutty
Categories Yam/Sweet Potato
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- If you are using a fresh butternut squash, cut it in half lengthwise and scoop out the seeds. Peel it and cut it into 1-inch chunks.
- Heat the oil in a large soup pot over medium heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic and ginger root and cook until fragrant, about 3 minutes.
- While the onions are cooking, peel and dice the sweet potato and carrots.
- Add the cut vegetables and broth; bring to a boil. Lower heat and cook at a gentle boil until the squash is fork-tender, about 20 minutes (but this depends on the size of your squash cubes).
- Puree the soup in several stages in a blender. For safety's sake, since the soup is hot, do not fill the jar more than about 1/4 full each time, and blend on a low speed, covering the lid with an oven mitt. The soup should be completely smooth and a little thicker than heavy cream.
- Rinse your soup pot to remove any small chunks of food and strain it if you like (I do not strain).
- Heat the soup through again and season to taste with cinnamon, nutmeg, black pepper and salt.
- Add some almond milk, a little at a time, to give soup a creamier consistency. (Instead of almond milk or Almond Breeze, you could probably use soy or rice milk or half and half).
- Just before serving, add about 2-3 teaspoons fresh orange juice (or to taste) to each bowl, if desired; stir to blend into soup.
- This soup tastes fine when it has been reheated. The soup will thicken as it chills, so you may want to add extra spice right at the start, if you know you will be re-heating some later. You will need extra Almond Breeze to thin it out after it has been refrigerated. I have kept it in the fridge for as long as 4 days and it was fine.
- You can sub pumpkin pie spice for the ground spices listed.
- Because the veggies make the broth very flavorful, you can also use half chicken broth and half water (2 cups of each) with good results.
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ROASTED SQUASH AND SWEET POTATOES RECIPE - SWEETPHI
From sweetphi.com
4.1/5 (84)Total Time 1 hr 50 minsCategory Appetizers/Sides, Side DishCalories 167 per serving
- Peel and chop all the veggies and throw them in a large bowl (the peeling will take a long time with the squash).
- After all the veggies and onion and garlic are in a bowl pour extra virgin olive oil in - about three turns of the bowl.
- Add the seasonings and then stir. Lay out on lined baking sheet. Bake for 20 minutes, then turn veggies over and bake for another 20 minutes. My veggies usually take anywhere from 35 to 50 minutes. Poke a fork into the veggies to test if done -the veggies should be soft and not hard anymore (don't over bake because they'll get mushy). Spoon veggies into a bowl and enjoy!
BUTTERNUT SQUASH AND SWEET POTATO PUREE RECIPE | BON …
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- Preheat oven to 375°F. Spray large baking sheet with cooking spray. Place squash and yams on prepared baking sheet, cut side down. Roast until very tender, about 1 hour. Cool slightly. Scoop out flesh and transfer to large saucepan. Mash with potato masher until smooth. Stir in broth and ras el hanout. Season puree to taste with salt and pepper. DO AHEAD Puree can be made 1 day ahead. Cover and refrigerate.
- Heat oil in heavy large skillet over medium heat. Add onions, bell pepper, and sugar. Sauté until onions are golden brown and tender, about 15 minutes. Season to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Rewarm before continuing.
- Bring puree to simmer, adding more broth to thin if necessary. Stir in 3/4 of onion-bell pepper mixture. Transfer to serving bowl. Top with remaining onion-bell pepper mixture and serve.
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