Sweet Potato and Butternut Squash Puree

The orange gold hues, creamy flavor contrasted with carmelized onion and poblano (or bell pepper) strips, makes this one of my favorite fall dishes. It is also deliciously healthy. Butternut squash and sweet potatoes are in the pumpkin family, rich in carotenoids.
[su_expanding_quote_book alignment=”full” source_author=”Steven Pratt MD and Kathy Mathews” source_title=”SuperFoods Rx, Fourten Foods that Will Change Your Life” full_quote=”Pumpkin is one of the most nutritionally valuable foods known to man. Extremely high in fiber and low in calories, pumpkin packs an abundance of disease-fighting nutrients, including potassium, magnesium, vitamins C and E. The key nutrient that boost pumpkins to the top of the SuperFoods Rx list is the synergistic combination of carotenoids. Foods rich in carotenoids have been shown to decrease the risk of various cancers, and lower rates of heart disease. Carotenoid consumption also decreases the risk of cataracts and macular degeneration.” short_quote=”Foods rich in carotenoids have been shown to decrease the risk of various cancers, and lower rates of heart disease.”]

Variations:
– Use only sweet potatoes or only butternut squash
– Leave the seeds in the poblano pepper for delightful contrast of spicy and sweet

Serving ideas:
– An accompaniment to Rosemary Roasted Pork, or Broiled Chicken and Artichoke for a dinner party menu, with a Green Bean and Arugula Salad or a Kale Salad. Make the Apple and Cranberry Crisp for dessert.
– As a delicious, nutritious topping for the Sweet Potato Shepherd Pie, or make an impromptu shepherd pie over leftover chili, particularly the Lentil Chili.

I double this recipe for the Thanksgiving 2016 Menu.

Butternut Squash and Sweet Potato Puree
Print Recipe
Servings
6 - 8
Servings
6 - 8
Butternut Squash and Sweet Potato Puree
Print Recipe
Servings
6 - 8
Servings
6 - 8
Ingredients
Adjust servings:
Units:
Instructions
  1. Preheat oven to 375°F. Brush a baking sheet with 1 tablespoon olive oil.
  2. Place squash and sweet potatoes on prepared baking sheet, cut side down. Roast until very tender (poke with a fork to test), about 50 minutes.
  3. Cool. Scoop flesh out with a spoon and transfer to large saucepan. Mash with potato masher until smooth.
  4. Stir in broth. Season puree to taste with salt and pepper. (Puree can be made 1 day ahead. Cover and refrigerate.)
  5. Heat oil in heavy large skillet over medium heat. Add onions and poblano (or bell pepper), and sauté until onions are golden brown and tender, about 15 minutes.
  6. Season to taste with salt and pepper. (Can be made a day ahead and refrigerated in a closed container. Bring to room temperature next day).
  7. Bring puree to simmer, adding more broth to thin if necessary.
  8. Stir in 3/4 of onion-bell pepper mixture. Transfer to serving bowl. Top with remaining onion-bell pepper mixture and serve.
Recipe Notes

Modified from Epicurious: Butternut Squash and Sweet Potato Puree

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A Healthy Twist on a French Classic

I find bison a better alternative to beef, because bison are grass-fed and industry standards don’t allow the use of hormones or routine antibiotics, which are often given as growth promoters to cattle.

Meatballs are usually associated with spaghetti sauce, but this recipe takes them to another level, rich, hearty and satisfying.

My daughter eats just about everything, but she balked at the wine sauce, so here are two options to make it child friendly:

– Omit the brandy and replace 1 cup of wine with another cup of beef broth for a total of 2 cups of broth. It tastes much lighter. Some adults might prefer it this way too.

– Reserve some of the baked meatballs and serve them to children without the sauce.

My favorite way to serve this is with rice, but is also pairs nicely with roasted potatoes, or even noodles with poppy seeds in a goulash-like style.

Bison Meatball Bourguignon
Print Recipe
Servings
4 - 6
Servings
4 - 6
Bison Meatball Bourguignon
Print Recipe
Servings
4 - 6
Servings
4 - 6
Ingredients
Meatballs
  • 3/4 cup oats old-fashioned
  • 1 1/2 pounds bison ground
  • 2 eggs large, beaten
  • 1/4 cup red onion finely chopped
  • 2 tablespoons parsley fresh, finely chopped
  • 2 tablespoons thyme optional, finely chopped
  • 1 1/2 teaspoons salt kosher
  • 1/2 teaspoon black pepper coarsely ground
Bourguignon sauce
Adjust servings:
Units:
Instructions
  1. To make the meatballs, mix all the meatball ingredients—oats, ground bison, eggs, onion, parsley, salt, and pepper and mix well. Cover and refrigerate for at least 15 minutes or up to 4 hours.
  2. Position a rack in the center of the oven and preheat to 375°F. Lightly oil a metal roasting pan.
  3. Using your wet hands rinsed under cold water, shape the meat mixture into 18 equal meatballs. Arrange in the roasting pan and bake until lightly browned, 20 to 25 minutes.
  4. Transfer the meatballs to a plate.
  5. Meanwhile, start the sauce. Heat canola oil and butter in large saucepan over medium heat and add the mushroom and onion. Stir occasionally, until browned, about 7–8 minutes. Stir in the carrot. Sprinkle with the flour and stir well. Stir in broth, wine, brandy, tomato paste, and thyme and bring to a boil. As soon as it boils, reduce to low heat and simmer until lightly thickened, about 10 minutes, checking periodically to make sure it does not dry. Add a couple of tablespoons of water if needed.
  6. Return the meatballs to saucepan and cook another 10–15 minutes. Season with salt and pepper.
  7. Serve hot, sprinkled with parsley.
Recipe Notes

Adapted from Epicurious: Beef Meatballs Bourguignon

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