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