FoodReference.com Logo

FoodReference.com   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

Home       Food Articles       Food Trivia       Today in Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Food Posters       Cookbooks       Recipe Contests       Magazines       Culinary Schools       Gourmet Tours       Food Festivals

 You are here > Home > Recipes >

Vegetable Recipes• Pumpkin to Yucca • >  Sunchoke & Butternut Mash

 

 

CULINARY SCHOOLS & COOKING CLASSES
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

 

SUNCHOKE & BUTTERNUT MASH

Serves 6
Each serving is equal to one 5 A Day serving


Ingredients
2 lb butternut squash
1 lb sunchokes, scrubbed
1/4 cup butter
3 Tbsp skim milk
1 tsp orange peel, shredded
1/2 tsp salt
1/8 tsp ground black pepper
3 navel oranges, sliced for garnish


Preheat oven to 375º F.

Halve squash; place cut side down on a baking sheet along with whole sunchokes.
Bake 45 to 50 minutes, or until vegetables are tender when pierced with a fork.
(Or microwave quartered squash with ¼ cup water for 8 to 10 minutes and sunchokes, sliced, in ¼ 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 or margarine, milk or cream, 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.

Nutritional analysis per serving: Calories 200, Protein 4g, Fat 6g, Calories From Fat 23%, Cholesterol 13mg, Fiber 7g, Sodium 171mg.

Source: Frieda’s produce

Order Free Food & Kitchen Catalogs

 

 

                    RELATED RECIPES

• Pumpkin to Yucca •       PUMPKIN       Oven Roasted Roots (Vegan)       Roots, Quick & Simple       Root Vegetables, Roasted       Rutabagas & Carrots, Roasted       Rutabaga, Glazed Wedges       Salsify with Horseradish       Salsify, Steamed with Curry       SPINACH       SQUASH: ACORN SQUASH       SQUASH: ZUCCHINI       OTHER SQUASH       Sunchoke & Butternut Mash       SWEET POTATOES & YAMS       Swiss Chard, Braised Swiss Chard       Swiss Chard with Vinegar & Bacon       Swiss Chard, Gingered Swiss Chard       Swiss Chard with Raisins       Swiss Chard, Marinated       Swiss Chard with Parmesan       Swiss Chard, Sauteed Swiss Chard       Swiss Chard, Sweet and Sour       Swiss Chard Tagine       Taro Root & Chili Cakes       TOMATOES       Truffles by Colette       Turnips, Gingery Turnips (Indian)       Turnips, Honey Roasted       Turnips, Creamy Baby       Turnip Greens Baked In A Packet       Turnips, Navets Alsaciens       Yucca, Oven Fried Yucca       Yucca, Simple Yucca Simmer       Yuca Mash with Lime

 

Home       About Us & Contact Us       Recipes Index       Kitchen Tips       Cooking Contests       Other Links

 

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2013 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.
 

 

 

 

 

 

 

 

 

Popular Pages

 Cooking Basics
Baking and Pastry
Recipe Videos
World Cuisine
Local Food Festivals

 

Click here to buy posters at Allposters!
Click here to buy posters at Allposters!

 

 

 

Chef with red wine glass