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Savory sweet potato squash puree

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  • 2 tbsp extra-virgin olive oil
  • 3 sweet potatoes (peeled and roughly chopped)
  • 1 small butternut squash (about one pound, peeled and roughly chopped)
  • 1/2 cup beef broth (vegetarians can substitute with vegetable broth)
  • chopped scallions
  • freshly grated parmesan
  • Salt and pepper to taste


  1. Bring a large pot of water to boil.
  2. Boil the potatoes and squash for about 15 minutes, until very tender.
  3. Drain and put everything in a mixing bowl. Mash until you get a creamy texture.
  4. Add olive oil and mix well. Add beef broth and stir until all the liquid is absorbed.
  5. Season with a good amount of salt and pepper.
  6. Top with chopped scallions and freshly grated parmesan.

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