Pureed Roasted Squash and Sweet Potatoes

This is sort of an Italian take on a dish traditionally served at Yom Kippur by Italian Jews. Wonderfully nutitious and low in calories. Serve alongside roasted turkey, chicken, or even with steak. From Martha Rose Shulman, "The Very Best of Recipes for Health" and inspired by Lynne Rossetto Kasper, "The Splendid Table."

• Ready In: 1 hr 30 mins
• Serves: 6-8

Ingredients

• 3  lbs  butternut squash (1 good-sized squash)
• 1 1⁄2 lbs sweet potatoes (dark orange flesh)
• 1 1⁄2 tablespoons orange zest, finely chopped
• 1 1⁄2 tablespoons lemon zest, finely chopped
• 1⁄4-1⁄2 teaspoon ground cinnamon
• 1  tablespoon extra virgin olive oil
•  kosher salt & freshly ground black pepper

Directions

1. Preheat oven to 400 degrees F; cover a baking sheet with aluminum foil and brush with olive oil.
2. Cut squash in half lengthwise and scoop out the seeds and fibers; place flesh side down on baking sheet.
3. Pierce the sweet potatoes with a paring knife in a few places and place them also on the baking sheet.
4. Bake until thoroughly tender, about 1 hour; remove from oven and let cool to touch.
5. Meanwhile, bring 1 quart of water to a boil and add the orange and lemon zest; boil for about 3 minutes and drain, reserving the zests.
6. Remove the skins from the squash and sweet potatoes and mash either with a fork, potato masher, stand mixer (fitted with the paddle), or a food mill (a food processor could result in a mixture that is too watery).
7. Stir in the drained zests, cinnamon, olive oil, salt and pepper; turn into a large skillet Lynne Rossetto Kasperor saucepan and cook, over medium heat, stirring, until thick and steamy, about 10 to 15 minutes.
8. NOTE: You can bake the squash and sweet potatoes up to 2 days in advance and reheat.