Pureed Roasted Squash And Sweet Potatoes Recipes

BUTTERNUT SQUASH AND SWEET POTATO PURéE

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.

PUREED ROASTED SQUASH AND SWEET POTATOES

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.

ROASTED SQUASH AND SWEET POTATO SOUP

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.

PURéED ROASTED SQUASH AND YAMS WITH CITRUS

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.