Recipes

Sweet Potato & Squash Casserole

One part dessert. One part side dish. This mouthwatering meal pulls double duty. When you're looking for a veggie offering that's a deviation from the norm, sink your teeth into this great-tasting grub.
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Cuisine Continental
Servings 4 servings
Calories 498.27 kcal

Ingredients
  

  • 2 sweet potatoes
  • 1 butternut squash
  • 1 cup(s) orange juice
  • 1 tablespoon(s) butter, unsalted
  • 2 cinnamon sticks

Instructions
 

  • Preheat the oven to 375 degrees.
  • Cut the sweet potatoes in half.
  • Cut the squash in half vertically and scrape out the seeds.
  • Put the vegetables, cut side up, in a baking pan and bake, uncovered, until they are very soft, at least 1 1/2 hours.
  • Scoop the potato and squash out of the skins, combine them, and mash until smooth.
  • Put the orange juice, butter, and cinnamon sticks in a small saucepan and heat, reducing until it is about 1/4 cup syrup.
  • Discard the cinnamon sticks and stir the orange syrup into the mashed vegetables.

Nutrition

Calories: 498.27kcalCarbohydrates: 91.86gProtein: 8.76gFat: 12.51gSaturated Fat: 7.41gCholesterol: 30.53mgSodium: 571.34mgFiber: 10.43gSugar: 48.46g
Keyword Butter, Cinnamon, Compound, Low Sodium, Potato
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