It's yummy. I'm testing out recipes for Thanksgiving and think this one will be there-
1/2 butternut squash cut lengthwise
2 medium sized sweet potatoes
1/2 c nonfat evaporated milk (or nonfat regular milk or buttermilk), or chicken stock or combination of both - I like 1/4 c each
1-2 t yellow 'sweet' curry - to taste. Depending on the strength of your curry owder - add a 1/2 t to start - you can always add more later
1 TB SBD friendly margarine
salt and pepper to taste.
Preheat over to 400.
Scoop out seeds from the squash. Cut sweet potatoes in half lengthwise. Spray exposed flesh with some nonstick cooking spray, season with salt and pepper and lay flesh side down on a nonstick cooking sheet. Bake in the oven 30-40 minutes or until the squash is tender (test by sticking a small paring knife into it). Remove from oven and let cool enough to handle. They sweet potatoes may cook faster than the squash, so check at 30 and remove if necessary before the squash.
Scoop out flesh from the squash and potatoes into a large mixing bowl, or stand kitchen mixer. Add margarine, curry, liquid (milk or broth or combination) and mix with a hand mixer or a stand kitchen mixer, scraping sides as needed (a potato masher works very well too). Season with salt and pepper.
I had this old recipe for sweet potato angliotte that I'm going to try and adapt by using this as the filling. Anyone have a wholewheat homemade past recipe they'd like to share?