Sweet Potato Squash Pie
- serves 4
1 ½ lb(s) small butternut squash
2 ¾ lb(s) small sweet potatoes
1 ½ tsp orange zest, freshly grated
1 ½ tsp orange juice
1 pinch sea salt
1. Preheat oven to 375º .
2. Prick squash and sweet potatoes with a fork, roast on a baking sheet for 50 to 60 minutes or until tender. Cut vegetables in half, remove and discard squash seeds.
3. When cool enough to handle, scoop flesh into bowl. Add orange zest and juice. Mash until smooth. Season with salt. Keep warm. (The puree will keep covered in the refrigerator for up to 1 day. Reheat before serving.)