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
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.
AFRICAN SQUASH AND YAMS
Take a taste adventure! This dish of gently simmered squash and yams is flavored with coconut milk, cinnamon and cloves.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oil in 10-inch skillet over medium heat. Cook onion in oil, stirring occasionally, until tender.
- Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Simmer uncovered about 5 minutes longer, stirring occasionally, until vegetables are tender.
Nutrition Facts : Calories 180, Carbohydrate 19 g, Cholesterol 0 mg, Fat 2, Fiber 4 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 220 mg
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