Squash and Sweet Potato Recipes

[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.