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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
sweet potatoes, peeled and cut lengthwise into quarters
small butternut squash, peeled, seeded and cut lengthwise into quarters
tart apple, peeled, cored and cut into quarters
freshly grated nutmeg
kosher salt & freshly ground pepper
- 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