Puréed Roasted Squash and Yams With Citrus

This aromatic dish is inspired by a recipe in Lynne Rossetto Kasper’s wonderful book “The Splendid Table.” The dish was traditional at Yom Kippur among the Italian Jews of Emilia-Romagna. Ms. Kasper says that in Italy the dish is often served with poached turkey, which says to me that it’s perfect for Thanksgiving.

Ingredients

• 1 good-size butternut squash, about 3 pounds
• 1 ½ pounds sweet potatoes (or yams, the kind with the dark orange flesh)
• 3 tablespoons mixed finely chopped orange and lemon zest
• ¼ to ½ teaspoon ground cinnamon (to taste)
• 1 tablespoon extra virgin olive oil
• Salt and freshly ground pepper

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    237 calories; 2 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 53 grams carbohydrates; 8 grams dietary fiber; 13 grams sugars; 4 grams protein; 348 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

6 to 8 servings

Preparation

1. Preheat the oven to 400 degrees. Cover a large baking sheet with foil and brush the foil with olive oil. Cut the squash in half lengthwise (see below) and scoop out the seeds and fibers. Lay on the baking sheet, cut side down. Pierce the sweet potatoes in several places with the tip of a paring knife and place them on the baking sheet. Place in the oven and bake 1 hour, or until the potatoes and squash are thoroughly tender when pierced with a knife. Turn the oven down to 350 degrees.
2. Bring 1 quart of water to a boil in a saucepan and add the zests. Boil for 3 minutes and drain.
3. When the squash and sweet potatoes are tender, remove the skins and mash the rest with a fork, potato masher or standing mixer fitted with the paddle, or put it through a food mill. (A food processor makes the mixture too watery, Ms. Kasper says.) Stir in the citrus zest, the cinnamon, olive oil, and salt and pepper to taste.
4. Scrape the mixture into a heavy skillet or saucepan and cook, stirring, over medium heat, stirring, for 10 to 15 minutes, until it is thick and steamy. Serve hot.

• Advance preparation: You can bake the squash and sweet potatoes up to 2 days ahead and reheat in a medium oven or on top of the stove.
• I find that the easiest way to cut a big butternut squash in half is to slice off the very top and bottom, then stand it on its now-flat bottom and cut down from the top using a sturdy chef’s knife.

1 hour 30 minutes