Sweet Potato Squash Casserole - Low Sodium - Thanksgiving

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Sweet Potato Squash Casserole

 

Another of those " alternative " things. Adding the squash to the

sweet potatoes gives it a more subtle flavor than the old

marshmallow topped dish that is traditional. (We might do some of

that too, since my daughter is so fond of it.)

 

2 Sweet Potatoes

1 Butternut Squash

1 c Orange Juice

1 T Unsalted Margarine

2 Cinnamon Sticks

 

Preheat the oven to 375. 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 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. Put the orange juice, margarine, and cinnamon sticks in a

small saucepan and heat, reducing until it is about 1/4 cup

syrup. Discard the cinnamon sticks. Stir the orange syrup into

the mashed vegetables.

 

Yield: 4 Servings

 

Per Serving:

163 Calories

2 g Protein

3 g Total Fat

1 g Saturated Fat

1 g Polyunsaturated Fat

1 g Monounsaturated Fat

33 g Carbohydrates

1.5 g Fiber

13 mg Sodium

504 mg Potassium

0 mg Cholesterol

Diabetic Exchanges

0 Starch

0.5 Fruit

0 Milk

0 Other Carbohydrates

5 Vegetable

0 Lean Meat

0 Very Lean Meat

0.5 Fat