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Acorn Squash & Sweet Potato
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Rating: 4.2/5 (46 votes cast)

Meal Type: Side Dish
Prep Time:
Cooking Time:
Total Time:
Difficulty: Easy
Cuisine: American
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 95
% Daily Value**
Total Fat 2g
3%
Saturated Fat 1g
2%
Unsaturated Fat 0g
Cholesterol 5mg
2%
Sodium 303mg
13%
Total Carbohydrate 18g
6%
Dietary Fiber 3g
11%
Sugars 4g
Protein 3g
Vitamin A  146%Vitamin C  15%
Calcium  6%Iron  4%
Potassium  13%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Acorn Squash & Sweet Potato

Recipe Tags: Potato Recipes

Date Added: November 25, 2013

Ingredients:

1 Onion large chopped
1 1/2 lb Sweet Potatoes pared & cubed
1 Acorn Squash quartered seeded and pared
13 3/4 oz Chicken Broth
4 tablespoons Milk Nonfat
1/2 teaspoon Salt
1/4 teaspoon White Pepper
1/4 cup Sour Cream Nonfat
Ground Nutmeg optional
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Directions:

1. Saute onion in broth or water in large saucepan over med. heat until onion is translucent, about 6 min.

2. Add potatoes, squash and broth.

3. Simmer, covered, until veggies are tender, about 25 min. Cool slightly.

4. Working in batches, place the veggies with their liquid in food processor.

5. Whirl until pureed. Return the puree to the saucepan.

6. Stir in the nonfat milk for desired consistency.

7. Season with salt and pepper. Heat over low heat.

8. Top each serving with dollop of nonfat sour cream and a sprinkle of nutmeg.

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Dietary Notes:
This recipe is low-fat with 1.63g per serving and low-cholesterol with 4.5mg per serving

This recipe is high in Vitamin A with 146% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 15% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, MSG, Potato, Poultry, Onion allergies.
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