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


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


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