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Recipe

Pumpkin and Sweet Potato Purée with Orange and Thyme

Thomas Allen

Servings: 4

The pumpkin shell, used here as a serving vessel, makes for a dramatic presentation, perfect for a Thanksgiving dinner table, but feel free to skip it for a casual dinner. This makes a great side dish for roast poultry or pork.

For more side dish recipes visit The Guide to Thanksgiving Dinner.

Ingredients

  • 2 Tbs. unsalted butter; more for the baking sheet
  • 1 small (1-1/2 lb.) Sugar Pie pumpkin
  • 1 medium (2- to 2-1/4 -lb.) Sugar Pie pumpkin
  • 1 large (14- to 16-oz.) sweet potato
  • 2 Tbs. light brown sugar
  • 1 tsp. finely grated orange zest
  • 1 tsp. minced fresh thyme
  • Kosher salt and freshly ground black pepper

Nutritional Information

      Nutritional Sample Size 1 Serving
      Calories (kcal) : 170
      Fat Calories (kcal): 60
      Fat (g): 7
      Saturated Fat (g): 4.5
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 2
      Cholesterol (mg): 20
      Sodium (mg): 170
      Carbohydrates (g): 27
      Fiber (g): 4
      Protein (g): 2

Preparation

  • Position a rack in the center of the oven and heat the oven to 375°F.
  • Generously butter a rimmed baking sheet. Cut the small pumpkin in half lengthwise and put it cut side down on the baking sheet. Cut a 1/2-inch lid from the stem end of the medium pumpkin and put both pieces cut side down on the same baking sheet. Cut the sweet potato in half lengthwise and place cut side down on the same baking sheet. Cover the vegetables tightly with foil and bake until the sweet potato and halved pumpkin are very tender, and the larger pumpkin is tender when pierced with fork, about 1-1/2 hours. Let stand until cool enough to handle.
  • Scoop the seeds from the halved pumpkin and discard. Remove the skin and put the flesh in a food processor. Peel the sweet potato and add it to the processor, along with the butter, brown sugar, orange zest, and thyme. Purée until smooth and season to taste with salt and pepper.

    Scoop the seeds from the larger pumpkin, leaving the shell and flesh intact. Season the inside of the pumpkin lightly with salt and pepper. Transfer the purée to the pumpkin shell and top with the lid. (If you can’t fit all the purée, put the remainder in a small baking dish, cover, and bake alongside the pumpkin.) Put the pumpkin on the baking sheet and bake until the pumpkin and purée are heated through, about 40 minutes. Transfer to a serving plate and serve, spooning the purée from the pumpkin.

Reviews

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Reviews

  • Itsafoodlife | 11/02/2010

    I made this dish to take to a Dinner Club with a Medieval theme. The presentation was great and my husband loved the taste. I added a little Rosemary just because I like it and I think it worked out quite well.

  • susanlee | 10/25/2010

    I wouldn't make this again as is, although I thought the presentation is lovely. I found the orange flavour fighting with the rest so would have to play with better spices to complement the pumpkin and sweet potato.

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