Servings: 5-6

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Sunchoke® and Butternut Squash

Ingredients:

1 2-pound Butternut Squash
1 1-pound package Sunchokes®, scrubbed
2 tablespoons softened butter or margarine
3 tablespoons milk
1 teaspoon shredded orange peel
Salt and pepper to taste
Orange slices for garnish (optional)

Steps:

Preheat oven to 375 F. Halve squash. Place cut side down on a baking sheet. Place baking sheet in oven. Add whole sunchokes. Bake 45 to 50 minutes, or until vegetables are tender when pierced with a fork. (Or, to microwave: micro-cook quartered squash with 1/4 cup water for 8 to 10 minutes. Sunchokes, sliced, in 1/4 cup water for 3 to 4 1/2 minutes). Scoop seeds from squash cavity. Scoop out pulp into a large bowl (if desired, leave squash shells intact to use as serving containers).

Chop Sunchokes (no need to remove peel). Add to squash pulp. Add butter, milk, and orange peel. Mash mixture on medium speed of electric mixer until blended or process in food processor or blender in batches. Spoon into squash shells if desired. Garnish with orange slices.

Analyzed to serve 6. Calories 150, Total Fat 4g, Saturated Fat 2.5g, Trans Fat 0g, Cholesterol 10mg, Sodium 10mg, Total Carbohydrate 28g, Dietary Fiber 4g, Sugars 10g, Protein 3g, Vitamin A 270%, Vitamin C 50%, Iron 20%, 783 mg Potassium.