Acorn Squash And Sweet Potato Recipe
Servings: 6
Ingredients
- 1 lrg onion minced, 1 C
- 11/2 lb Sweet Potatoes peeled and cubed
- (about 5 C)
- 1 sm acorn squash quartered, seeded,
- pared (about 4 C)
- 133/4 ounce Chicken Broth vegetarian
- 4 Tbsp. Skim lowfat milk to 6 Tablespoons
- 1/2 tsp Salt
- 1/4 tsp White Pepper
- 1/4 c. Nonfat Lowfat sour cream optional
- Grnd Nutmeg optional
Directions
- Saute/fry onion in broth or possibly water in lg. saucepan over med. heat till onion is translucent/soft, about 6 minutes. Add in potatoes, squash and broth. Simmer, covered, till veggies are tender, about 25 minutes. Cold slightly.
- Working in batches, place the veggies with their liquid in food processor.
- Whirl till pureed. Return the puree to the saucepan. Stir in the nonfat lowfat milk for desired consistency. Season with salt and pepper. Heat over low heat.
- Top each serving with dollop of nonfat lowfat sour cream and a sprinkle of nutmeg.
- NOTES : Recipe adjusted to lower the fat content.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 355g | |
| Recipe makes 6 servings | |
| Calories 294 | |
| Calories from Fat 18 | 6% |
| Total Fat 2.09g | 3% |
| Saturated Fat 1.18g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 372mg | 16% |
| Potassium 1120mg | 32% |
| Total Carbs 64.6g | 17% |
| Dietary Fiber 9.6g | 32% |
| Sugars 14.32g | 10% |
| Protein 5.61g | 9% |
