*  Exported from  MasterCook II  *
 
                       Acorn Squash And Sweet Potato
 
 Recipe By     : Family Circle Magazine  Nov  1993
 Serving Size  : 8    Preparation Time :1:15
 Categories    : Food Processor                   Side Dish
                 Vegetables                       Low Fat
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Lg            Onion -- chopped, 1 C
    1 1/2  Lb            Sweet Potatoes -- pared & cubed,
                          -- (about 5 C)
    1      Sm            Acorn Squash -- quartered, seeded,
                          -- pared (about 4 C)
   13 3/4  Oz            Chicken Broth -- vegetarian
    4      Tbsp          Nonfat Milk -- to 6 T
      1/2  Tsp           Salt
      1/4  tsp           White Pepper
      1/4  C             Nonfat Sour Cream -- optional
                         Ground Nutmeg -- optional
 
 Saute onion in broth or water in lg. saucepan over med. heat until onion 
 is translucent, about 6 min.  Add potatoes, squash and broth.  Simmer, 
 covered, until veggies are tender, about 25 min.  Cool slightly.
 
 Working in batches, place the veggies with their liquid in food processor. 
  Whirl until pureed.  Return the puree to the saucepan.  Stir in the 
 nonfat milk for desired consistency.  Season with salt and pepper.  Heat 
 over low heat.
 
 Top each serving with dollop of nonfat sour cream and a sprinkle of 
 nutmeg.
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : Recipe adjusted to lower the fat content.
        
        Cal  105.8
        Fat  0.8 g
        Carbs  20.9 g
        Protein  4.7 g
        Sodium  435 mg
        Dietary Fiber  2.1 g
        CFF   6.3%

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