PURéED ROASTED SQUASH AND YAMS WITH CITRUS
This aromatic dish is inspired by a recipe in Lynne Rossetto Kasper's wonderful book "The Splendid Table." The dish was traditional at Yom Kippur among the Italian Jews of Emilia-Romagna. Ms. Kasper says that in Italy the dish is often served with poached turkey, which says to me that it's perfect for Thanksgiving.
Provided by Tara Parker-Pope
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- 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.
- Bring 1 quart of water to a boil in a saucepan and add the zests. Boil for 3 minutes and drain.
- 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.
- 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.
Nutrition Facts : @context http, Calories 121, UnsaturatedFat 1 gram, Carbohydrate 26 grams, Fat 2 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 363 milligrams, Sugar 5 grams
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Roshan Kleinbooi
[email protected]Overall, I thought this dish was just okay. I wouldn't make it again.
Jordan Neil Harrison
[email protected]The squash and yams were a bit dry. I think I would have roasted them for a shorter amount of time.
Andrei Cosmin
[email protected]This dish was a bit too sweet for my taste. I think I would have preferred it with less citrus.
Amisha Magar
[email protected]I'm not a big fan of squash, but this dish changed my mind. The roasted squash and yams were so flavorful and the citrus added a nice brightness. I will definitely be making this again.
Amanda Collins
[email protected]This recipe was easy to follow and the end result was delicious. The squash and yams were perfectly roasted and the citrus added a nice touch of brightness.
Sammy Dewo
[email protected]I made this dish for my Thanksgiving dinner and it was a huge hit. Everyone loved the unique flavor combination of the squash, yams, and citrus.
Koni Denton
[email protected]This dish was amazing! The squash and yams were so flavorful and the citrus added a perfect touch of acidity. I will definitely be making this again and again.
Hector Pizarro
[email protected]Overall, I thought this dish was just okay. I wouldn't make it again.
Baryalai Hussaini
[email protected]The squash and yams were a bit dry. I think I would have roasted them for a shorter amount of time.
Baloch Gamer
[email protected]This dish was a bit too sweet for my taste. I think I would have preferred it with less citrus.
Brayden Landers
[email protected]I'm not a big fan of squash, but this dish changed my mind. The roasted squash and yams were so flavorful and the citrus added a nice brightness. I will definitely be making this again.
Temitope Damilola
[email protected]This recipe was easy to follow and the end result was delicious. The squash and yams were perfectly roasted and the citrus added a nice touch of acidity.
RaNa ALį
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved the unique flavor combination of the squash, yams, and citrus.
Mashooq Sehto
[email protected]This dish was a hit with my family! The squash and yams were perfectly roasted and the citrus added a bright, refreshing flavor. I will definitely be making this again.