Ingredients
- 8 ounces sweet potato or yam
- 8 ounces thin-skinned white or yellow potato
- 2 teaspoons canola oil
- 2 large cloves garlic
- 16 ounces butternut squash
- 4 ounces peeled baby carrots
- Several sprigs fresh sage to yield 2 tablespoons chopped
- ⅛ teaspoon salt
- Freshly ground black pepper to taste
- 2 tablespoons no-salt-added chicken or vegetable stock
- Nutritional Information
Nutritional analysis per serving (2 servings)
364 calories; 5 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 76 grams carbohydrates; 13 grams dietary fiber; 13 grams sugars; 7 grams protein; 0 milligrams cholesterol; 290 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Peel sweet potato and slice in food processor. Peel white potato and slice in food processor.
- Heat large nonstick skillet until it is very hot.
- Reduce heat to medium, and add oil. Saute potatoes, turning often.
- Meanwhile, mince garlic and add to potatoes as they cook.
- Halve butternut squash, and set aside half for another use. Remove seeds and peel remaining half, and slice in food processor; slice carrots. Add squash and carrots to potatoes, reduce heat to medium-low and cook, turning occasionally.
- Wash and chop sage, and add to vegetables. Season with salt and pepper. Add 2 tablespoons of stock to vegetables, stir, cover and continue to cook over low heat.
- Wash, quarter and core apples; slice in food processor.
- Add apples to vegetables. Cook another few minutes, until apples are soft.
About 30 minutes
Dining and Cooking