Recipe for Orange Scented Sweet Potato Squash Puree 
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Yield:
4
Ingredients:
Amount Ingredient
1/2 lb butternut squash (1-small)
3/4 cup sweet potatoes (2-small)
1/2 tsp orange zest freshly grated
1/2 tsp fresh orange juice
Instructions:
Instructions: THE VEGETABLES ARE washed, pricked with a fork; roasted on a baking sheet in a 375F oven for 50 to 60 minutes or until tender.

Cut the vegetables in half. As soon as possible remove and discard the squash seeds.

When cool enough to handle, scoop flesh into a bowl. Add orange zest and juice. Mash until smooth. Season with Salt. Keep warm.

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

Reheat gently to serve.

MAKES ABOUT 2 CUPS. FOR 4 SERVINGS. 170 calories per serving: 3 grams

(Eating Well)

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