Low Fat Orange-scented Sweet Potato-squash Puree Recipe

Ingredients

1 1/2 pounds butternut squash

--1 small

3/4 pound sweet potatoes

--2 small

1 1/2 teaspoons freshly grated orange zest

1 1/2 teaspoons fresh orange juice

salt, to taste

Method

1.Preheat oven to 375°F.

2.Prick squash and sweet potatoes with a fork; roast on a baking sheet for 50 to 60 minutes, or until tender.

Cut vegetables in half; remove and discard squash seeds.

3.When cool enough to handle, scoop flesh into a bowl.

Add orange zest and juice.

Mash until smooth.

Season with salt.

Keep warm.

(The puree will keep, covered, in the refrigerator for up to 1 day.

Reheat before serving.)

Developed by Elizabeth Terry, Elizabeth on 37th, 105 East 37th Street, Savannah, Georgia.

(912) 236-5547.

MAKES ABOUT 2 CUPS, FOR 4 SERVINGS.

170 calories per serving; 3 grams protein; 0 grams fat; 42 grams carbohydrate; 280 mg sodium; 0 mg cholesterol; 3 grams fiber.

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