| Zesty Orange Sweet Potato and Squash
1.5 lbs. butternut squash (1 small)
3/4 lb. sweet potatoes (2 small)
1.5 tsp freshly grated orange zest
1.5 tsp. fresh orange juice
salt to taste
Preheat oven to 375. Prick squash and sweet potatoes with a fork. Roast on baking sheet for 50 to 60 minutes or until tender (or microwave).
Cut vegetables in half. Remove and discard squash seeds. When cool enough to handle, scoop flesh into a bowl. Add orange zest and juice. Mash until smooth. Season with salt and butter if desired. Serve warm.
Nutritional Analysis: (Not including margarine or salt to taste)
Calories: 121
Fat: 0g
Protein: 2.6g
Carbohydrates: 30g
Fiber: 1.3g
Sodium: 22 mg
Credits: The Fresh Market
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