Sort Of Sephardic Sweet Potatoes And Squash Recipes

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SEPHARDIC SWEET POTATOES AND SQUASH



Sephardic Sweet Potatoes and Squash image

not set

Provided by BigOven Cooks

Categories     Side Dish

Time 30m

Yield 4

Number Of Ingredients 6

1 lb Acorn or butternut squash
1/4 c Dried cranberries or
2 tb Vegetable oil
2 tb Brown sugar
1 ts Ground cinnamon
1 lb Sweet potatoes or yams

Steps:

  • From: [email protected] (Elayne Cohen) Date: Fri, 9 Aug 1996 10:38:47 GMT Sephardic Jews from Turkey, Greece, Morocco, and other countries of the Mediterranean region say seven special blessings over seven different symbolic foods at their Rosh Hashanah dinner. Five of these blessings are over vegetables -- apples (candied or dipped in sugar or honey), leeks, beet greens or spinach, dates, and zucchini or squash. These blessings symbolize their hopes for the New Year. Many of these Jews trace their ancestors back to Spain, which is called Sepharad in the Bible. Over the centuries, the Sephardic Jews took advantage of the abundance of vegetables available in the Mediterranean countries, often throughout the year. Among these vegetables are sweet potatoes and squash, great favorites of my family. The special blessing you can say over your sweet potatoes and squash at the beginning of your Rosh Hashanah dinner goes like this: Yehi ratzon mi-le-faneha Adonai Eloheinu ve-lo-hei avoteinu she-tik-rah ro-a gezar dinenu ve-yi-karehu lefa-neha za-hee-yo-teinu. May it be thy will, Lord our God and God of our fathers, that you should tear up any evil decree and let only our merits be read before You. Equipment: Vegetable peeler. Sharp paring knife, Wooden spoon, Frying pan, Mixing bowl, Aluminum foil, Oblong casserole dish (about 9 by 13 inches). Adult: Preheat oven to 375F. Peel the squash. Child: Peel the sweet potatoes or yams. Then carefully cut both the sweet potatoes and squash into 1-inch cubes. Place most of the oil in the casserole. Add the sweet potatoes and bake, covered with aluminum foil, about 20 minutes. Adult: Take out the hot dish from the oven and carefully remove the foil. Child: Add the squash and the cranberries or cherries. Sprinkle the sugar and cinnamon on top and dribble with the remaining oil. Adult: Bake uncovered at 3750 for 30-35 minutes, or until well browned. Serve over roast chicken or pot roast. Note: If your family likes onions, add one, sautied in the oil until soft, to the sweet potatoes before baking. Serves 6. The Childrens Jewish Holiday Kitchen, Joan Nathan JEWISH-FOOD digest 309 From the Jewish Food recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

Nutrition Facts : Calories 277 calories, Fat 4.821904797 g, Carbohydrate 58.42924283225 g, Cholesterol 0 mg, Fiber 7.03563755572664 g, Protein 2.86604750325 g, SaturatedFat 0.39343696871875 g, ServingSize 1 1 Serving (246g), Sodium 17.5227711 mg, Sugar 51.3936052765234 g, TransFat 0.14523140999375 g

SEPHARDIC SWEET POTATOES AND SQUASH



Sephardic Sweet Potatoes and Squash image

I was looking through (forgive me) another recipe site, and found this. I have been making it for the last four Thanksgivings. It has become a "traditional" Thanksgiving side dish (and for any other meal). I made it the first year and brought it to my daughter-in-law's house, now three years later, she is making it for Thanksgiving.It can be used with chicken and pot roast too) The peeling & cutting of the potatoes and squash is a little bit of a bother, but it's worth the work. You will love this dish! I usually double the ingredients so we will have leftovers.

Provided by Joyce18

Categories     Low Protein

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb acorn squash (I've only used butternut) or 1 lb butternut squash (I've only used butternut)
1 lb sweet potatoes or 1 lb yam
2 tablespoons vegetable oil
1/4 cup dried cranberries or 1/4 cup dried cherries
2 tablespoons brown sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 375°F.
  • Peel the squash and sweet potatoes.
  • Cut both the sweet potatoes and the squash into 1 inch cubes. Place most of the oil in the pan (I use a 9-inch13"), and add the sweet potatoes and the squash and bake, covered with aluminum foil for about 20 minutes.
  • After 20 minutes is up, remove dish from oven and remove foil.
  • Add cranberries (I use more than 1/4 cup).
  • Sprinkle the sugar and cinnamon on top and dribble with remaining oil (again, I use a little more of the sugar, cinnamon and oil).
  • Bake uncovered at 375°F for 30-35 minutes, or until well browned.

Nutrition Facts : Calories 233.3, Fat 7, SaturatedFat 0.9, Sodium 68.8, Carbohydrate 42.6, Fiber 5.7, Sugar 11.6, Protein 2.7

SORT OF SEPHARDIC SWEET POTATOES AND SQUASH



Sort of Sephardic Sweet Potatoes and Squash image

Provided by Joan Nathan

Categories     Side     Vegetarian     Kid-Friendly     Low Cal     Low Sodium     Wheat/Gluten-Free     Rosh Hashanah/Yom Kippur     Cranberry     Squash     Sweet Potato/Yam     Fall     Kosher     Small Plates

Yield Serves 6

Number Of Ingredients 14

1 pound acorn or butternut squash
1 pound sweet potatoes or yams
2 tablespoons vegetable oil
1/4 cup dried cranberries or cherries
2 tablespoons brown sugar
1 teaspoon ground cinnamon
Equipment
Vegetable peeler
Sharp paring knife
Wooden spoon
Frying pan
Mixing bowl
Aluminum foil
Oblong casserole dish (about 9 by 13 inches)

Steps:

  • Adult: Preheat oven to 375°. Peel the squash.
  • Child: Peel the sweet potatoes or yams. Then carefully cut both the sweet potatoes and squash into 1-inch cubes. Place most of the oil in the casserole. Add the sweet potatoes and bake, covered with aluminum foil, about 20 minutes.
  • Adult: Take out the hot dish from the oven and carefully remove the foil.
  • Child: Add the squash and the cranberries or cherries. Sprinkle the sugar and cinnamon on top and dribble with the remaining oil.
  • Adult: Bake uncovered at 375° for 30-35 minutes, or until well browned. Serve over roast chicken or pot roast.

BROWN SUGAR BAKED SWEET POTATOES AND ACORN SQUASH



Brown Sugar Baked Sweet Potatoes and Acorn Squash image

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

2 large sweet potatoes (1 3/4 pounds total), peeled and sliced crosswise 1/2 inch thick
1 large acorn squash (3 to 3 1/2 pounds), halved lengthwise, seeded, and sliced crosswise 1/2 inch thick
3 tablespoons unsalted butter, melted
1/2 cup packed light brown sugar
1 teaspoon grated nutmeg

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.

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