*  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.
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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%