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Sweet Potato Squash Casserole


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

Nutrition Facts
Serving Size 1 Helping
Servings Per Recipe 4

Amount Per Serving
Calories 163
Calories from Fat 30

% Daily Values *

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%
 

Vitamin A
Vitamin C
Calcium
Iron
40%
80%
6%
6%

* Percent Daily Values are based on
a 2000 calorie diet

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