I'll tell you something: It's mighty easy to become addicted to these root vegetable purees. Potato & carrot. Rutabaga & apple. Turnip & potato. And now, rutabaga and butternut squash.Who NEEDS spring's asparagus when there're winter's roots?
CULINARY REVELATION ... The squash in tonight's puree was cooked last night. And WOW, what a great way. You know how you risk a finger when peeling and cubing a butternut squash? Forget that. Just toss the whole squash -- the WHOLE squash, washed, uncut, unpierced -- into a 425F oven for 90 minutes. Let cool and oh-so-easily, the skin will slice open, the flesh will scoop out.
NEXT TIME ... I'll slice the skin off the rutabaga; the carrot peeler didn't go deep enough and the outside edges didn't cook completely. ... I'll use an electric mixer to make the puree; the hand masher seemed to work fine but the texture was rougher than seemed right.
FROM THE ARCHIVES ... See the Recipe Box for other simple vegetable side dishes.
RUTABAGA & BUTTERNUT SQUASH PUREE
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Hands-on time: 10 minutes
Time to table: 50 minutes (presuming the squash is already roasted, otherwise 2 hours)
Makes 3 cups
Salted water to cover
1 pound rutabaga, skin sliced off, cubed
Flesh from half a large roasted butternut squash (about 1 1/2 cups)
1 tablespoon butter
Salt and pepper to taste
Bring the water to boil in a medium pot. (To save on dishes, use one in which you can also mash the vegetables once they're cooked.) Cook the squash until soft, about 40 minutes. Drain and return to the pot. Add the squash and butter and mash until smooth. Season to taste, serve and enjoy!
NUTRITION ESTIMATE
Per Serving: 65 Cal (27% from Fat, 8% from Protein, 65% from Carb); 1 g Protein; 2 g Tot Fat; 1 g Sat Fat; 12 g Carb; 2 g Fiber; NetCarb10; 57 mg Calcium; 1 mg Iron; 31 mg Sodium; 5 mg Cholesterol; Weight Watchers 1
ALANNA's TIPS
- When you see this ◄ in the title and the Recipe Box, you know the recipe's a personal favorite. Tastes vary, of course, but the mark is one indication of another vegetable recipe that's worth paying attention to.
(c) Copyright 2006 Kitchen Parade
Comments:
I love your blog. And I respect you for having a rutabaga recipe. I love rutabegas. Cooking with Amy had a query on what to do with rutagegas recently - you should post a link!
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