Puréed Roasted Squash and Yams With Citrus
Updated Sept. 23, 2022
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1good-size butternut squash, about 3 pounds
- 1½pounds sweet potatoes (or yams, the kind with the dark orange flesh)
- 3tablespoons mixed finely chopped orange and lemon zest
- ¼ to ½teaspoon ground cinnamon (to taste)
- 1tablespoon extra virgin olive oil
- Salt and freshly ground pepper
Nutritional analysis per serving (8 servings)
120 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 25 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 2 grams protein; 360 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 400 degrees. Cover a large baking sheet with foil and brush the foil with olive oil. Cut the squash in half lengthwise (see below) and scoop out the seeds and fibers. Lay on the baking sheet, cut side down. Pierce the sweet potatoes in several places with the tip of a paring knife and place them on the baking sheet. Place in the oven and bake 1 hour, or until the potatoes and squash are thoroughly tender when pierced with a knife. Turn the oven down to 350 degrees.
- Step 2
Bring 1 quart of water to a boil in a saucepan and add the zests. Boil for 3 minutes and drain.
- Step 3
When the squash and sweet potatoes are tender, remove the skins and mash the rest with a fork, potato masher or standing mixer fitted with the paddle, or put it through a food mill. (A food processor makes the mixture too watery, Ms. Kasper says.) Stir in the citrus zest, the cinnamon, olive oil, and salt and pepper to taste.
- Step 4
Scrape the mixture into a heavy skillet or saucepan and cook, stirring, over medium heat, stirring, for 10 to 15 minutes, until it is thick and steamy. Serve hot.
- Advance preparation: You can bake the squash and sweet potatoes up to 2 days ahead and reheat in a medium oven or on top of the stove.
- I find that the easiest way to cut a big butternut squash in half is to slice off the very top and bottom, then stand it on its now-flat bottom and cut down from the top using a sturdy chef’s knife.
Private Notes
Comments
At the end of Step 1 you are supposed to turn the oven temperature down to 350 degrees but then you never use the oven again.
Servings: Used 1.5 large butternut 6 large yams. The squash weighed 3-4 lbs each. Yield was very full 9x13 baking dish. Served 30 ppl taking small to moderate portions at a pot luck. Added extra orange and lemon. Substituted rosemary for the cinnamon (allergy) Finish: put the 9x13 baking dish covered in oven (at 350 degrees) for 45 minutes. I assume the original recipe finishes on stovetop in the interest of preserving oven space for other things, like turkey or stuffing.
Why would you boil the zests and then discard the liquid with all the essential oils?
Why boil the citrus zest?
Made as directed and not much of the citrus zest came through--but the roasted squash/yams is still good with deep flavors.
Servings: Used 1.5 large butternut 6 large yams. The squash weighed 3-4 lbs each. Yield was very full 9x13 baking dish. Served 30 ppl taking small to moderate portions at a pot luck. Added extra orange and lemon. Substituted rosemary for the cinnamon (allergy) Finish: put the 9x13 baking dish covered in oven (at 350 degrees) for 45 minutes. I assume the original recipe finishes on stovetop in the interest of preserving oven space for other things, like turkey or stuffing.
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