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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 400 degrees F; cover a baking sheet with aluminum foil and brush with olive oil. | 2. Cut squash in half lengthwise and scoop out the seeds and fibers; place flesh side down on baking sheet. | 3. Pierce the sweet potatoes with a paring knife in a few places and place them also on the baking sheet. | 4. Bake until thoroughly tender, about 1 hour; remove from oven and let cool to touch. | 5. Meanwhile, bring 1 quart of water to a boil and add the orange and lemon zest; boil for about 3 minutes and drain, reserving the zests. | 6. Remove the skins from the squash and sweet potatoes and mash either with a fork, potato masher, stand mixer (fitted with the paddle), or a food mill (a food processor could result in a mixture that is too watery). | 7. Stir in the drained zests, cinnamon, olive oil, salt and pepper; turn into a large skillet Lynne Rossetto Kasperor saucepan and cook, over medium heat, stirring, until thick and steamy, about 10 to 15 minutes. | 8. NOTE: You can bake the squash and sweet potatoes up to 2 days in advance and reheat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butternut squash	3	lbs		612.3504	159.075	13.6078	1.3608
potato	1 1/2	1/2	sweet	-	-	-	-
orange zest	1 1/2	tablespoons	chopped	-	-	-	-
lemon zest	1 1/2	tablespoons	chopped	-	-	-	-
cinnamon	1/4 - 1/2	teaspoon	ground	-	-	-	-
extra virgin olive oil	1	tablespoon		-	-	-	-
kosher salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.