Tuesday, June 18, 2013
Sweet Potato & Squash Casserole
One part dessert. One part side dish. This mouthwatering meal pulls double duty. When you're looking for a veggie offering that's a deviation from the norm, sink your teeth into this great-tasting grub.
At a glance
2 sweet potatoes 1 butternut squash 1 cup orange juice 1 tbsp. butter, unsalted 2 cinnamon sticks
Preheat the oven to 375 degrees. Cut the sweet potatoes in half. Cut the squash in half vertically and scrape out the seeds. Put the vegetables, cut side up, in a baking pan and bake, uncovered, until they are very soft, at least 1 1/2 hours. Scoop the potato and squash out of the skins, combine them, and mash until smooth. Put the orange juice, butter, and cinnamon sticks in a small saucepan and heat, reducing until it is about 1/4 cup syrup. Discard the cinnamon sticks and stir the orange syrup into the mashed vegetables.
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