PURéED ROASTED SQUASH AND YAMS WITH CITRUS
This aromatic dish is inspired by a recipe in Lynne Rossetto Kasper's wonderful book "The Splendid Table." The dish was traditional at Yom Kippur among the Italian Jews of Emilia-Romagna. Ms. Kasper says that in Italy the dish is often served with poached turkey, which says to me that it's perfect for Thanksgiving.
Provided by Tara Parker-Pope
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees. Cover a large baking sheet with foil and brush the foil with olive oil. Cut the squash in half lengthwise (see below) and scoop out the seeds and fibers. Lay on the baking sheet, cut side down. Pierce the sweet potatoes in several places with the tip of a paring knife and place them on the baking sheet. Place in the oven and bake 1 hour, or until the potatoes and squash are thoroughly tender when pierced with a knife. Turn the oven down to 350 degrees.
- Bring 1 quart of water to a boil in a saucepan and add the zests. Boil for 3 minutes and drain.
- When the squash and sweet potatoes are tender, remove the skins and mash the rest with a fork, potato masher or standing mixer fitted with the paddle, or put it through a food mill. (A food processor makes the mixture too watery, Ms. Kasper says.) Stir in the citrus zest, the cinnamon, olive oil, and salt and pepper to taste.
- Scrape the mixture into a heavy skillet or saucepan and cook, stirring, over medium heat, stirring, for 10 to 15 minutes, until it is thick and steamy. Serve hot.
Nutrition Facts : @context http, Calories 121, UnsaturatedFat 1 gram, Carbohydrate 26 grams, Fat 2 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 363 milligrams, Sugar 5 grams
ROASTED BUTTERNUT SQUASH PUREE
This is very easy and healthy. It tastes like pumpkin pie!
Provided by ChristinaB
Categories Side Dish Vegetables Squash
Time 1h
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place squash on a baking sheet, flesh-side up.
- Roast in the preheated oven until tender and slightly brown, 45 minutes to 1 hour. Cool until easily handled.
- Scoop flesh into a food processor; pulse until smooth. Add chicken stock, 1/4 cup at a time, while continuing to pulse, until smooth. Season puree with salt and pepper.
Nutrition Facts : Calories 158.5 calories, Carbohydrate 40.3 g, Cholesterol 0.4 mg, Fat 0.6 g, Fiber 6.8 g, Protein 3.7 g, SaturatedFat 0.2 g, Sodium 395.2 mg, Sugar 7.8 g
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.
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.
YAM 'N BUTTERNUT SQUASH MASH
Make and share this Yam 'n Butternut Squash Mash recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large mixing bowl, whip all the ingredients together until fluffy Turn into a lightly greased oven proof dish Cover with tin foil and bake in a 350F degrees oven until heated through (15-20 Minutes).
Nutrition Facts : Calories 158, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 396.1, Carbohydrate 13.6, Fiber 2.1, Sugar 1, Protein 1
More about "puréed roasted squash and yams with citrus food"
BAKED PARMESAN SQUASH: SO EASY YOU WON'T NEED …
From saladinajar.com
ROASTED SQUASH AND SWEET POTATOES RECIPE
From sweetphi.com
PURéED BUTTERNUT SQUASH | RICARDO
From ricardocuisine.com
OVEN-ROASTED SQUASH WITH GARLIC
From eatingwell.com
CITRUS ROASTED SQUASH & SWEET POTATOES - GUIDING STARS
From guidingstars.com
Servings 8Saturated Fat 0.5g 0%Calories 155Total Fat 2g 3%
BUTTERNUT SQUASH PUREE - THE PIONEER WOMAN
From thepioneerwoman.com
BUTTERNUT SQUASH PURéE RECIPE - SERIOUS EATS
From seriouseats.com
PURéED ROASTED SQUASH AND YAMS WITH CITRUS - DINING AND COOKING
From diningandcooking.com
ROASTED BUTTERNUT SQUASH RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
ROASTED SWEET POTATO SQUASH SOUP - SIMPLY SCRATCH
From simplyscratch.com
PURéED ROASTED SQUASH AND YAMS WITH CITRUS RECIPE - NYT COOKING
From old.springnews.co.th
ROASTED SQUASH WITH PARMESAN | RICARDO
From ricardocuisine.com
THANKSGIVING SIDE DISHES, PART 1: WINTER SQUASH — RECIPES FOR …
From nytimes.com
KUSINA NI MANDING: PURéED ROASTED SQUASH AND YAMS WITH CITRUS
From kusinanimanding.blogspot.com
PURéED ROASTED SQUASH AND YAMS WITH CITRUS FOOD
From topnaturalrecipes.com
7 RECIPES THAT USE BUTTERNUT SQUASH PUREE - TREEHUGGER
From treehugger.com
PURéED ROASTED SQUASH AND YAMS WITH CITRUS RECIPE
From cooking.nytimes.cf
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love