Acorn Squash And Sweet Potato

* Exported from MasterCook II *

Acorn Squash And Sweet Potato

Recipe By : Family Circle Magazine Nov 1993
Serving Size : 8 Preparation Time :1:15
Categories : Food Processor Side Dish
Vegetables Low Fat
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Lg Onion -- chopped, 1 C
1 1/2 Lb Sweet Potatoes -- pared & cubed,
-- (about 5 C)
1 Sm Acorn Squash -- quartered, seeded,
-- pared (about 4 C)
13 3/4 Oz Chicken Broth -- vegetarian
4 Tbsp Nonfat Milk -- to 6 T
1/2 Tsp Salt
1/4 tsp White Pepper
1/4 C Nonfat Sour Cream -- optional
Ground Nutmeg -- optional

Saute onion in broth or water in lg. saucepan over med. heat until onion
is translucent, about 6 min. Add potatoes, squash and broth. Simmer,
covered, until veggies are tender, about 25 min. Cool slightly.

Working in batches, place the veggies with their liquid in food processor.
Whirl until pureed. Return the puree to the saucepan. Stir in the
nonfat milk for desired consistency. Season with salt and pepper. Heat
over low heat.

Top each serving with dollop of nonfat sour cream and a sprinkle of
nutmeg.
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NOTES : Recipe adjusted to lower the fat content.

Cal 105.8
Fat 0.8 g
Carbs 20.9 g
Protein 4.7 g
Sodium 435 mg
Dietary Fiber 2.1 g
CFF 6.3%