Butternut and Sweet Potato Puree
This surprisingly easy recipe from a beautiful area of the country (known for its fresh produce and fine dining) is the perfect Thanksgiving combination.
Orange juice and cinnamon combined with flavorful butternut squash and creamy sweet potatoes give this dish a delicate citrus sweetness and spicy intensity that could well make it a favorite tradition that your family will ask for year after year.
2 large sweet potatoes
1-pound butternut squash
1 cup fresh orange juice
1 tablespoon unsalted butter
1 2-inch piece of cinnamon stick
Coarse salt and freshly ground pepper
1. Preheat the oven to 375F. Cut the sweet potatoes in half. Cut the squash in half vertically and scrape out the seeds. Put the vegetables, cut side up, in a baking pan, sprinkle with salt and pepper, and bake, uncovered, until they are very soft, at least 1 1/2 hours. Scoop the potato and squash out of the skins, combine them, and mash until smooth.
3. Put the orange juice, butter, and cinnamon stick in a small saucepan and heat, reducing until it is about 1/4 cup syrup. Discard the cinnamon stick. Stir the orange syrup into the mashed vegetables, season with salt and pepper, transfer to a small casserole, and reheat gently in the oven or on top of the stove.
Adapted from The Hudson River Valley Cookbook, by Waldy Malouf (Harvard Common Press, 1998). Copyright (c) 1998 by Walsy Malouf. Reprinted by permission of Harvard Common Press.
Adapted from The Hudson River Valley Cookbook, by Waldy Malouf (Harvard Common Press, 1998).