Acorn Squash and Sweet Potato


  • 1 large onion, chopped (1 cup)
  • 1½ lbs sweet potatoes, pared and cubed (about 5 cups)
  • 1 small acorn squash, quartered, seeded and pared (about 4 cups)
  • 13½ oz vegetable stock|chicken broth, vegetarian
  • 4 to 6 tbsp non-fat milk
  • ½ tsp salt
  • ¼ tsp white pepper
  • ¼ cup non-fat sour cream, optional
  • ground nutmeg, optional


  1. Saute onion in broth or water in large saucepan over medium heat until onion is translucent, about 6 minutes
  2. Add potatoes, squash and broth.
  3. Simmer, covered, until veggies are tender, about 25 minutes.
  4. Cool slightly.
  5. Working in batches, place the veggies with their liquid in food processor whirl until puréed.
  6. Return the purée to the saucepan.
  7. Stir in the non-fat milk for desired consistency.
  8. Season with salt and pepper.
  9. Heat over low heat.
  10. Top each serving with dollop of nonfat sour cream and a sprinkle of nutmeg.
This article uses material from the "Acorn Squash and Sweet Potato" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License