|Recipe Name:||Acorn Squash And Sweet Potato||Submitted by:||Administrator|
|Number of Servings:||8|
1 Onion, chopped 1 C
1 1/2 Pound(s) Sweet Potatoes, pared &
about 5 C
1 Acorn Squash, quartered
pared about 4 C
13 3/4 Ounce(s) Chicken Broth, vegetarian
4 Tablespoon(s) Nonfat Milk, to 6 T
1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) White pepper
1/4 Cup(s) 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. Posted to MC-Recipe Digest V1
#176 Date: Tue, 30 Jul 1996 19:52:15 -0700 From: "Keri, J. (Mike)"
<firstname.lastname@example.org> NOTES : Recipe adjusted to lower the fat content.
Nutrition (calculated from recipe ingredients)
Calories From Fat: 2
Total Fat: <1g