Pureed Roasted Squash and Sweet Potatoes

1. 1

   Preheat oven to 400 degrees F; cover a baking sheet with aluminum foil and brush with olive oil.

2. 2

   Cut squash in half lengthwise and scoop out the seeds and fibers; place flesh side down on baking sheet.

3. 3

   Pierce the sweet potatoes with a paring knife in a few places and place them also on the baking sheet.

4. 4

   Bake until thoroughly tender, about 1 hour; remove from oven and let cool to touch.

5. 5

   Meanwhile, bring 1 quart of water to a boil and add the orange and lemon zest; boil for about 3 minutes and drain, reserving the zests.

6. 6

   Remove the skins from the squash and sweet potatoes and mash either with a fork, potato masher, stand mixer (fitted with the paddle), or a food mill (a food processor could result in a mixture that is too watery).

7. 7

   Stir in the drained zests, cinnamon, olive oil, salt and pepper; turn into a large skillet Lynne Rossetto Kasperor saucepan and cook, over medium heat, stirring, until thick and steamy, about 10 to 15 minutes.

8. 8

   NOTE: You can bake the squash and sweet potatoes up to 2 days in advance and reheat.

* Per serving · 4 servings · Values may vary.

No additional tips available.