Acorn Squash And Sweet Potato (2 PTS) Recipe - Cooking Index
Acorn Squash And Sweet Potato (2 PTS) Recipe - Cooking Index
| 1 | Onion - chopped; 1 C (large) | |
| 1 1/2 lbs | Sweet Potatoes - peeled and cubed | |
| (about 5 C) | ||
| 1 | Acorn squash - quartered, seeded, (small) | |
| Pared (about 4 C) | ||
| 13 3/4 oz | Chicken Broth - vegetarian | |
| 4 tablespoons | Skim milk - to 6 T | |
| 1/2 teaspoon | Salt | |
| 1/4 teaspoon | White Pepper | |
| 1/4 cup | 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.
Recipe adjusted to lower the fat content.
Per serving: Cal 105.8; Fat 0.8 g; Carbs 20.9 g; Protein 4.7 g;
Sodium 435 mg; Dietary Fiber 2.1 g; CFF 6.3%
Posted to: AllMagazineRecipes
WW Pointed by Mary [mnmpoms@ponyexpress.net]10/28/00
Source:
Mr. Paul Newman's, Newman's Own Cookbook
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