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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
- 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
- Preheat oven to 325 degrees.
- Using the grating attachment on your food processor, grate the sweet potatoes, butternut squash and apple.
- Place the grated vegetables in a 9 X 13 baking dish, tossing the vegetables with the freshly grated nutmeg, salt & pepper.
- Cut the butter into pats and scatter over the grated vegetables.
- Cover the baking pan with foil and bake for an hour, until the grated vegetables have turned themselves into puree.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Autumn Vegetable Puree
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