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Sweet Potato Squash Casserole
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Categories: Vegetable
Another of those "alternative" things. Adding the squash to the sweet potatoes gives it a more subtle flavor than the old marshmallow topped dish that is traditional.
2 Sweet Potatoes
1 Butternut Squash
1 c Orange Juice
1 T Unsalted Margarine
2 Cinnamon Stick
Preheat the oven to 375. Cut the sweet potatoes in half. Cut the squash in half vertically and scrape out the seeds. Put the vegetables, cut side up, in a baking pan and bake, uncovered, until they are very soft, at least 1 1/2 hours. Scoop the potato and squash out of the skins, combine them, and mash until smooth. Put the orange juice, margarine, and cinnamon stick in a small saucepan and heat, reducing until it is about 1/4 cup syrup. Discard the cinnamon stick. Stir the orange syrup into the mashed vegetables.
Yield: 4 Servings
Sodium Category: VeryLowSodium
Diabetic Exchanges
0 Starch
0.5 Fruit
0 Milk
0 Other Carbohydrates
5 Vegetable
0 Lean Meat
0 Very Lean Meat
0.5 Fat
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Nutrition Facts
Serving Size 1 Helping Servings Per Recipe 4 Amount Per Serving |
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| Calories | 163 |
| Calories from Fat | 30 |
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| % Daily Values * | |
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Total Fat 3 gr Saturated Fat 1 gr Polyunsaturated Fat 1 gr Monounsaturated Fat 1 gr Cholesterol 0 mg Sodium 13 mg Potassium 504 mg Carbohydrates 33 gr Dietary Fiber 1.5gr Protein 2 gr |
5% 3% 0% 1% 13% 11% 6% |
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Vitamin A Vitamin C Calcium Iron |
40% 80% 6% 6% |
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* Percent Daily Values are based on a 2000 calorie diet |
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