Whipped Yams & Winter Squash Casserole
Yield
8 servingsPrep
15 minCook
30 minReady
45 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
acorn squash
baked |
*
|
| 2 | each |
yam
baked |
* |
| ½ | cup |
orange juice
fresh |
|
| 1 | x |
cinnamon
ground |
*
|
| 1 | x |
nutmeg
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
acorn squash
baked |
*
|
| 2 | each |
yam
baked |
* |
| 118 | ml |
orange juice
fresh |
|
| 1 | x |
cinnamon
ground |
*
|
| 1 | x |
nutmeg
grated |
*
|
Directions
Preheat oven to 350℉ (180℃).
Scoop squash from skin. Place in a large mixing bowl or food processor.
Remove yam flesh from skin and add to squash.
Whip or mash together, incorporating maple syrup and orange juice.
Place mixture in casserole and dust with cinnamon and nutmeg to taste.
Bake for 20 to 30 minutes.
