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Sweet Potato Squash Casserole
RECIPE BY: WI Cheesehead
This is from the Low Sodium Cooking newsletter. Better than the marshmallow topped stuff. Cooking time is for baking the raw squash and potatoes. You could try boiling or microwaving to cut the time.
Posted on: Nov 22, 2007
Ingredients
Directions
1
Preheat oven to 375° and cut the sweet potatoes in half.2
Cut the butternut squash in half vertically and scrape out the seeds.3
Put the vegetables, cut side up, in a baking pan and bake, uncovered, until they are very soft, at least 1 1/2 hours.4
Scoop the potato and squash out of the skins, combine them, and mash until smooth.5
Put the orange juice, margarine, and cinnamon sticks in a small saucepan and heat, reducing until it is about 1/4 cup syrup.6
Discard cinnamon sticks and stir orange syrup into the mashed vegetables.
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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (276g) Recipe makes 6 servings |
||
| Calories 157 | ||
| Calories from Fat 19 | (12%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.2g | 3% | |
| Saturated Fat 0.4g | 2% | |
| Monounsaturated Fat 0.9g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 31mg | 1% | |
| Potassium 895mg | 25% | |
| Total Carbohydrate 35.1g | 11% | |
| Dietary Fiber 5.2g | 20% | |
| Sugars 9.4g | ||
| Protein 2.9g | 5% | |
| Vitamin A 26422mcg | 528% | |
| Vitamin B6 0.4mg | 20% | |
| Vitamin B12 0.0mcg | 0% | |
| Vitamin C 61mg | 102% | |
| Vitamin E 0mcg | 1% | |
| Calcium 108mg | 10% | |
| Iron 1mg | 9% | |
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