If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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