Best African Squash And Yams Recipes

AFRICAN SQUASH AND YAMS

African Squash and Yams image

Take a taste adventure! This dish of gently simmered squash and yams is flavored with coconut milk, cinnamon and cloves.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 6

Number Of Ingredients 8

Ingredients

2 tablespoons vegetable oil
1 small onion, chopped (1/4 cup)
1 pound Hubbard or acorn squash, peeled and cut into 1-inch pieces
2 medium yams or sweet potatoes, (3/4 pound), peeled and cut into 1-inch pieces
1 cup coconut milk
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Steps:

Heat oil in 10-inch skillet over medium heat. Cook onion in oil, stirring occasionally, until tender.
Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Simmer uncovered about 5 minutes longer, stirring occasionally, until vegetables are tender.

Nutrition Facts : Calories 180, Carbohydrate 19 g, Cholesterol 0 mg, Fat 2, Fiber 4 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 220 mg

PURéED ROASTED SQUASH AND YAMS WITH CITRUS

Puréed Roasted Squash and Yams With Citrus image

This aromatic dish is inspired by a recipe in Lynne Rossetto Kasper's wonderful book "The Splendid Table." The dish was traditional at Yom Kippur among the Italian Jews of Emilia-Romagna. Ms. Kasper says that in Italy the dish is often served with poached turkey, which says to me that it's perfect for Thanksgiving.

Provided by Tara Parker-Pope

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

1 good-size butternut squash, about 3 pounds
1 1/2 pounds sweet potatoes (or yams, the kind with the dark orange flesh)
3 tablespoons mixed finely chopped orange and lemon zest
1/4 to 1/2 teaspoon ground cinnamon (to taste)
1 tablespoon extra virgin olive oil
Salt and freshly ground pepper

Steps:

Preheat the oven to 400 degrees. Cover a large baking sheet with foil and brush the foil with olive oil. Cut the squash in half lengthwise (see below) and scoop out the seeds and fibers. Lay on the baking sheet, cut side down. Pierce the sweet potatoes in several places with the tip of a paring knife and place them on the baking sheet. Place in the oven and bake 1 hour, or until the potatoes and squash are thoroughly tender when pierced with a knife. Turn the oven down to 350 degrees.
Bring 1 quart of water to a boil in a saucepan and add the zests. Boil for 3 minutes and drain.
When the squash and sweet potatoes are tender, remove the skins and mash the rest with a fork, potato masher or standing mixer fitted with the paddle, or put it through a food mill. (A food processor makes the mixture too watery, Ms. Kasper says.) Stir in the citrus zest, the cinnamon, olive oil, and salt and pepper to taste.
Scrape the mixture into a heavy skillet or saucepan and cook, stirring, over medium heat, stirring, for 10 to 15 minutes, until it is thick and steamy. Serve hot.

Nutrition Facts : @context http, Calories 121, UnsaturatedFat 1 gram, Carbohydrate 26 grams, Fat 2 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 363 milligrams, Sugar 5 grams