Dreena'S Autumn Purée Recipe

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   Preheat oven to 425u00b0F (220u00b0C). Line a baking sheet with parchment paper. Pierce sweet potatoes and squash with a knife, place on baking sheet, and bake for 45-60 minutes (or longer, depending on size of sweet potatoes and squash), until very soft when pierced.

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   Remove from oven and let cool enough to handle, then remove and discard skins. In a large bowl, combine sweet potatoes and squash with remaining ingredients and use a hand blender (or food processor) to puree until very smooth (or transfer to a food processor to blend).

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   Season with additional salt if desired; if you want a thinner texture, add another 1-2 tablespoons milk and puree to incorporate. Serve warm, or reheat in baking dish until hot.

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   * I like to use a combination of 2/3 sweet potatoes and 1/3 squash; just ensure that at least half of the combination is sweet potatoes, since they add a smooth, rich texture and naturally sweet flavor.

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   ** Regular coconut milk adds fat to the puree, providing a rich flavor. If using plain non-dairy milk, add 1-2 tablespoons olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.