Best Butternut Squash And Sweet Potato Purée Recipes

Butternut Squash and Sweet Potato Purée image

Yield Makes 6 servings

Number Of Ingredients 9

Nonstick vegetable oil spray
1 1 3/4-pound butternut squash, halved lengthwise, seeded
2 pounds yams (red-skinned sweet potatoes; about 4), halved lengthwise
1/2 cup (or more) canned beef broth
1 teaspoon Ras el Hanout
3 tablespoons olive oil
2 onions, chopped
1 red bell pepper, chopped
1 teaspoon sugar

Steps:

Preheat oven to 375°F. Spray large baking sheet with cooking spray. Place squash and yams on prepared baking sheet, cut side down. Roast until very tender, about 1 hour. Cool slightly. Scoop out flesh and transfer to large saucepan. Mash with potato masher until smooth. Stir in broth and ras el hanout. Season puree to taste with salt and pepper. (Puree can be made 1 day ahead. Cover and refrigerate.)
Heat oil in heavy large skillet over medium heat. Add onions, bell pepper, and sugar. Sauté until onions are golden brown and tender, about 15 minutes.
Season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before continuing.)
Bring puree to simmer, adding more broth to thin if necessary. Stir in 3/4 of onion-bell pepper mixture. Transfer to serving bowl. Top with remaining onion-bell pepper mixture and serve.

Butternut Squash and Sweet Potato Puree image

Provided by Martha Stewart

Yield Makes 2 cups

Number Of Ingredients 5

1 small butternut squash, halved lengthwise and seeded
1 tablespoon unsalted butter, melted
Coarse salt
1 sweet potato
Pinch of cinnamon (optional)

Steps:

Preheat oven to 350 degrees. Using a pastry brush, lightly coat cut-side of squash with butter; season with salt. Transfer to a roasting pan filled with 1/4-inch water, skin-side down. Cover with parchment paper-lined foil; bake until squash is tender, about 1 hour.
Meanwhile, prick potato all over using a fork; place on a parchment-paper-lined baking sheet. Roast until tender, about 1 hour.
When cool enough to handle, scoop out flesh from both squash and potato; transfer to blender. Add cinnamon, if desired; puree until smooth.
Allow to cool before serving. Use immediately, or freeze in airtight containers for up to 3 months.