Grated Sweet Potato & Butternut Squash Puree

By • October 15, 2009 • 0 Comments

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Author Notes: Inspired by a recipe that appeared in Judith Jones' memoir, this puree uses that other attachment on your Cuisinart and couldn't be easier or tastier. It's a perfect extra, last-minute vegetable for Thanksgiving because it's expandable, simple and requires assembly more than actual cooking.EBeier

Serves 8

  • 2 sweet potatoes, peeled and cut lengthwise into quarters
  • 1 small butternut squash, peeled, seeded and cut lengthwise into quarters
  • 1 tart apple, peeled, cored and cut into quarters
  • freshly grated nutmeg
  • kosher salt & freshly ground pepper
  • 1/2 stick butter
  1. Preheat oven to 325 degrees.
  2. Using the grating attachment on your food processor, grate the sweet potatoes, butternut squash and apple.
  3. Place the grated vegetables in a 9 X 13 baking dish, tossing the vegetables with the freshly grated nutmeg, salt & pepper.
  4. Cut the butter into pats and scatter over the grated vegetables.
  5. Cover the baking pan with foil and bake for an hour, until the grated vegetables have turned themselves into puree.
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Tags: fall, simple

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