Squash and Sweet Potato Recipes

[Melalvai]

I just tried out a sweet potato smoothie. I looked at a few recipes and then created my own simpler version with no sweetener.
1 small sweet potato, baked
1/8 tsp nutmeg
milk, to desired consistency

I scooped the sweet potato out of its skin, put all that in the blender. I re-heated it over low heat on the stove, but if I'd done it straight out of the oven instead of letting it cool, and added the cold milk, I might have had a drink of just the right temperature.

I'm eating it right now. It's very good. The sweet potato flavor is a little strong, but I don't think more nutmeg would help.

[IFjane]

I, too, tend to just enjoy both my squash & sweet potatoes unadulterated and baked. However, I saw this recipe for sweet potato wedges and HAD to try it. It was wonderful! I have done it several times - it's like having steak fries, only better! Enjoy:

Cut 1 large peeled sweet potato lengthwise into 10 wedges. Combine potato wedges, 1 tablespoon olive oil, 1/4 teaspoon garlic salt (I use garlic powder & sea salt - just a tiny bit of salt), and 1/4 teaspoon paprika; toss to coat.

Arrange wedges in a single layer on a baking sheet. Bake @ 500 degrees for 16 - 20 minutes or until done, turning after 9 minutes.

[snapdragen]

One of my family favorites. I use candied pecans from Trader Joe's. To make thise super easy, I sometimes get the bagged sweet potato cubes or butternut squash cubes.

Roasted Sweet Potatoes

4 teaspoons unsalted butter
4 pounds sweet potatoes or yams
1 teaspoon freshly grated nutmeg
1 teaspoon ground ginger
1 teaspoon kosher salt
6 tablespoons light brown sugar
8 ounces pecan pieces

Heat oven to 350° F. Place the butter on a rimmed baking sheet and transfer to oven until melted.

Meanwhile, peel the sweet potatoes and cut them into 1-inch chunks. Add with the remaining ingredients and toss to combine. Roast, stirring occasionally, until tender, about 45 minutes.

Makes 8 servings
(from Real Simple Magazine)

[OakLeaf]

My soufflé came out pretty good.

Standard four-egg soufflé - about a cup of minced combined shallots and onions sautéed and incorporated into the béchamel, about three cups of squash purée, around half a cup of grated baby Swiss cheese in the mixture, plus grated Parmesan to dust the pan and on top. Seasoned with a bit of nutmeg.

It had only been, oh, about 35 years since I'd made a soufflé, so I was surprised at how easy it was, and how it actually doesn't use a ton of eggs (what I hadn't thought about was that the last time I made one, I was cooking for my family of 5).

Definitely going into the regular rotation.