Squash and Sweet Potato Recipes

[hoffsquared]

I made these this weekend.

Sweet Potato Maple Syrup Muffins

1 Sweet potato
1 1/2 c Unbleached all-purpose flour
1 pn Salt
2 ts Baking powder
1 ts Baking soda
1 ts Ground allspice
1/8 ts Ground cloves
6 tb (3/4 stick) sweet butter, at
2/3 c Dark brown sugar, packed
2 Eggs, lightly beaten
1/2 c Milk
3/4 c Maple syrup

PREPARATION
Bring a saucepan of water to a boil, add the sweet potato, and simmer until tender, 20 to 25 minutes. Drain the potato and allow it to cool slightly; then peel and cut it into several pieces. Puree potato in a food processor until smooth; you should have 1/2 cup. Set aside. Preheat oven to 350F. Generously butter two 8-cup muffin tins, or line with paper liners. In large bowl, sift together dry ingredients. In another bowl, cream butter and brown sugar together. Add eggs and beat well. Then stir in remaining ingredients; mix thoroughly. Make a well in center of dry ingredients; pour potato mixture into it. Stir until ingredients are incorporated--do not overmix. Fill cups about 2/3 full with batter; bake until a toothpick inserted in the center comes out clean, about 25 minutes. Transfer muffins to wire rack and allow to cool.

16 muffins from The New Basics Cookbook by Julee Rosso and Sheila Lukins.

[bluebug32]

This recipe was in Bicycling last month and it is YUMMY! Even the meat eaters couldn't get enough of this one. If you like chipotles, they are a good substitution for the chili peppers.

Butternut Squash Enchiladas
2 large butternut squash
2 tablespoons cream cheese
1/2 teaspoon cumin
1/4 teaspoon ancho chili powder
2 tablespoons diced roasted chili peppers
1 tablespoon green onion, sliced
1 tablespoon cilantro
Pinch of salt
Four 6-inch corn tortillas
1 cup enchilada sauce
1/2 cup shredded
Monterey Jack cheese

Halve the squash lengthwise and remove seeds. Bake at 350 degrees until soft, about one hour. Cool. Scrape out the flesh and drain in a colander, using a few plates on top to squeeze out as much liquid as possible. In a bowl, mix squash with cream cheese, cumin, chili powder, roasted chili peppers, green onion, cilantro and salt. Taste and adjust seasonings as necessary. Scoop the filling onto the tortillas and roll them up. Place them seam-side down on an oiled pan. Cover with enchilada sauce and top with cheese. Make sure the tortillas are completely covered with sauce so they don't dry out. Bake uncovered at 350 degrees until the cheese melts and turns brown and the filling is hot, approximately 15 to 20 minutes. Serves four.

Calories per serving 276
Fat 8 grams
Carbs 48g
Protein 7g