Recipe

Grated Sweet Potato & Butternut Squash Puree

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Grated Sweet Potato & Butternut Squash Puree
  • This recipe was entered in the contest for Your Best Autumn Vegetable Puree
  • Chef

    EBeier's Notes: Inspired by a recipe that appeared in Judith Jones' memoir, this puree uses that other attachment on your Cuisinart and couldn't be easier or tastier. It's a perfect extra, last-minute vegetable...

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Serves 8

  1. Preheat oven to 325 degrees.

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  2. Using the grating attachment on your food processor, grate the sweet potatoes, butternut squash and apple.

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  3. Place the grated vegetables in a 9 X 13 baking dish, tossing the vegetables with the freshly grated nutmeg, salt & pepper.

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  4. Cut the butter into pats and scatter over the grated vegetables.

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  5. Cover the baking pan with foil and bake for an hour, until the grated vegetables have turned themselves into puree.

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