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Citrus Roasted Squash & Sweet Potatoes
Guiding Stars
Servings:
8 (346 g) as an appetizerPrep Time:
15 minutesCook Time:
90 minutes
Ingredients
Move over, mashed potatoes, there's a new favorite veggie puree in town! It's orange, it's sweet, it's zesty, and your family will beg you to make it time and again.
3 lbs. butternut squash, halved and seeded
1 1/2 lbs. sweet potatoes
3 Tbsp. orange zest
1/2 tsp. cinnamon
1 Tbsp. olive oil
Pepper to taste
Directions
1. Preheat oven to 400 degrees F. Cover a large baking sheet with foil and coat with cooking spray.
2. Lay squash on baking sheet, cut side down. Pierce the sweet potatoes in several places with the tip of a paring knife and place them on the baking sheet. Bake until squash and potatoes are tender (1 hour).
3. Let veggies cool until just safe to handle (15 minutes). Remove skins and mash together, stirring in remaining ingredients.
Nutrition
| Nutritional Facts | |
| Servings | 8 (346 g) |
| Base Nutrients | |
| Calories | 221 kcal (11%) |
| Calories from Fat | 23 kcal (0%) |
| Total Fat | 3 g (4%) |
| Saturated Fat | 0 g (2%) |
| Cholesterol | 0 mg (0%) |
| Sodium | 72 mg (3%) |
| Total Carbohydrates | 50 g (17%) |
| Dietary Fiber | 8 g (33%) |
| Protein | 4 g (7%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | 54 mg (60%) |
| Minerals | |
| Calcium | 148 mg (11%) |
| Iron | 2 mg (13%) |
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