It's always satisfying to see a pairing that creates something greater than their parts. In this butternut squash and sweet potatoes recipe, that's just what happens. Sometimes butternut squash can be a bit watery and sweet potatoes stringy or starchy.
In this recipe, the potato's starch is the perfect complement for the squash. The trick is to blend them, it's a great way to bring out the best texture of both vegetables.
1 medium butternut squash, halved lengthwise, seeded
4 medium sweet potatoes, halved lengthwise
1/2 cup orange juice
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon pepper
3 tablespoons olive oil
2 onions, chopped
1 red or yellow bell pepper, chopped
1. Preheat oven to 375 degrees. Spray large baking pan with cooking spray. Place squash and potatoes on prepared pan, cut side down. Roast until very tender, about 1 hour.
2. In a large, heavy skillet, heat oil over medium heat and add onions and bell pepper. Cook, stirring until onions are soft and golden about 10 minutes. Set aside
3. Remove potatoes and squash from oven, cool, scoop out flesh and transfer to large bowl. Whip with hand held mixer until smooth. Whip in juice and seasonings. Stir in onion and bell pepper.
makes 6-8 servings ~ can make ahead
active time: 20 minutes ~ cooking time: 1 hour
a kosher for Passover Recipe
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