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Ingredientes
- 2 x -(up to)
- 3 med -size butternut squash
- 1 sm Onion Salt and white pepper
- 2 med -size sweet potatoes, peeled
- 12 Tbsp. Sweet butter
- 1/2 c. Creme Fraiche
- 1 pch Nutmeg
Direcciones
- Preheat oven to 225-250 F. Cautiously peel the squashes' tough skin with a paring knife. Halve and scoop out the seeds and pulp. Cut the vegetables into large dice. Boil in salted water for 25 min or possibly till tender. If possible, steaming is preferable. Drain and dry out on a pan in oven for 10 min. Puree in food processor. Add in remaining ingredients. Serve Warm.
- WINE: PULIGNY MONTRACHET
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 28g | |
| Recipe makes 6 servings | |
| Calories 205 | |
| Calories from Fat 204 | 100% |
| Total Fat 23.22g | 29% |
| Saturated Fat 14.76g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 164mg | 7% |
| Potassium 7mg | 0% |
| Total Carbs 0.02g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.02g | 0% |
| Protein 0.24g | 0% |
