Great use for a left over uncarved Halloween pumpkin!
Ingredients
- 1 acorn squash
- 1 medium pumpkin
- 2 large sweet potatoes
- 2 (14 ounce) cans coconut milk
- 2 (14.5 ounce) cans chicken broth
- salt to taste
- ground black pepper to taste
- 1 lime, juiced
- 1 pinch ground ginger, or to taste
Directions
Step 1
Preheat an oven to 375 degrees F (190 degrees C).
Step 2
Puncture acorn squash and pumpkin in several places using a knife. Wrap the sweet potatoes in aluminum foil. Place squash, pumpkin, and sweet potatoes on a baking sheet.
Step 3
Bake in the preheated oven until the pumpkin begins to cave in and the skin browns, about 2 hours.
Step 4
Remove the skin, then chop the sweet potatoes. Skin, seed, and chop the pumpkin and acorn squash. Place the sweet potatoes, pumpkin, and acorn squash in a large pot and mash until smooth. Stir in the coconut milk until incorporated, reserving 1/2 cup for garnish, then stir in the chicken broth. Season with salt, pepper, lime juice, and ground ginger.
Step 5
Cook over medium heat until heated through. Serve with a lime wedge and a drizzle of coconut milk.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 302 | |
% Daily Value * | |
Total Fat17g | 22% |
Saturated Fat15g | 75% |
Cholesterol2mg | 1% |
Sodium411mg | 18% |
Total Carbohydrate37g | 14% |
Dietary Fiber5g | 19% |
Total Sugars8g | |
Protein5g | |
Vitamin C25mg | 124% |
Calcium94mg | 7% |
Iron5mg | 27% |
Potassium1202mg | 26% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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