Squash & Sweet Potato Puree (Serves 4)
- 1 squash, Kabocha, Delicata, Buttercup, or Butternut squash, seed
- 3 Garnet yams, washed and cut in large cubes
- 3 sweet potatoes, washed and cut in large cubes
Preheat oven to 350 degrees Fahrenheit. Place squash and potatoes in large covered pan for baking. Cook until tender (generally this is 1 1/2 hours.)
If using Butternut squash, after cooking, scoop squash out of skin and discard the skin. All other squash can be pureed with their skin.
Add squash, yams and sweet potatoes to food processor and blend until pureed.
Add some ground cinnamon if you wish.
This is a great breakfast dish served with raisins and nuts.