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.
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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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Poblano Pepper Sauce

This is originally for the Chicken Breasts with Poblano Pepper Sauce, but it pairs deliciously with roasted pork tenderloin or pork chops.

Instead of poblano peppers I sometimes use red or yellow bell peppers.

Or for a dinner party I will make both. On the serving platter I alternatively put poblano pepper sauce or yellow bell pepper sauce on chicken breasts; not only does it make the buffet table colorful, but it gives guests the option to select spicy or not spicy.

Makes sauce to serve 6 – 8 people.

Poblano Pepper Sauce
Print Recipe
Leftovers mixed with an equal amount or Greek yogurt makes a delicious dip for tortilla or pita chips. Or mix leftovers with a couple of tablespoons of cream cheese becomes a tasty sandwhich spread.
Servings
2 cups
Servings
2 cups
Poblano Pepper Sauce
Print Recipe
Leftovers mixed with an equal amount or Greek yogurt makes a delicious dip for tortilla or pita chips. Or mix leftovers with a couple of tablespoons of cream cheese becomes a tasty sandwhich spread.
Servings
2 cups
Servings
2 cups
Ingredients
Adjust servings: cups
Units:
Instructions
  1. Preheat oven to 400. Line a baking sheet with aluminum foil, brush it with 1 tablespoon olive oil, and brush the peppers with another tablespoon olive oil and place in oven. Set the timer for 8 minutes, turn the peppers, and roast another 8 minutes or until the skin is bubbly all over. Place peppers in a bowl, cover with the same aluminum foil from the baking sheet and let them cool.
  2. While the peppers are cooling, chop onion to measure 1 cup and chop garlic.
  3. When the peppers are cool, peel them (you might want to wear gloves when handling the chilies). Cut off tops and discard seeds and ribs. If you like it spicy, you can leave the seeds of one pepper in. Chop peppers.
  4. In a medium skillet cook onion in 2 tablespoons expeller-pressed canola oil over moderately low heat, stirring, until softened. Add garlic and sauté another 2 minutes. Stir in 1/2 broth and peppers and simmer 5 minutes. Cool for safe handling.
  5. Place peppers in a blender with the broth mixture and puree until completely smooth (use caution when blending hot liquids) and season with salt. If too thick, add another 1/4 cup of broth and puree again until smooth
  6. Sauce can be made a day ahead
Recipe Notes

Adapted from

Epicurious: Cilantro stuffed chicken breasts with poblano chile sauce

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