A New Recipe

 I have a new recipe that is supper quick to put together.  The recipe is good for potlucks, a casual snack between meals and of course good with lunch or dinner.  A low calorie/ low sodium tasty delight.  As you might have guessed it is also vegan.   So without any further ado, here it is. 

Sweet Potato Squash Casserole 

1 18 ounce package of pre cut Sweet Potatoes or buy fresh, then peel and make 1 inch cubes

1 18 ounce package of pre cut Butternut Squash, or buy fresh then peel and make 1 inch cubes

3/4 cup of water

Pumpkin Pie Spice, I used Trader Joe’s Pumpkin Pie Spice, however you can used your preferred brand

1 large ovenproof casserole dish, I used my LeCreuset soup pot.

Pre heat your oven to 350f or if using a glass casserole dish to 325f

Rinse the Sweet Potatoes and Butternut Squash. Place the Sweet Potatoes and Butternut Squash in your casserole dish and toss. Pour water over the mixture.  Liberally sprinkle with your Pumpkin Pie Spice. Cover and bake for 1 hour. After 1 hour the mixture should be fork tender.  If not fork tender add additional cooking time in 10 minute increments.   

This dish can be enjoyed hot or cold without any guilt.  The picture below is the casserole minus 2 servings.  I do have a valid excuse. The casserole smelled wonderful straight from the oven and I was hungry. Please give it a try and let me know what you think.

***Updated***Cranberry Sauce - No Sugar Added

 This is a new recipe to go with my new lifestyle.  No sugar has been added.  Some interesting substitutions have been made.  I added the walnuts for extra nutrients and crunch. 

Chunky Orange Cranberry Sauce

3 cups fresh cranberries rinsed

1 cinnamon stick

2 teaspoons of Penzey’s  Lemon Peel California Minced or the zest of 1 lemon 

1 cup walnuts broken into bite sized pieces (Next year 1/2 cup)

1 cup of orange juice- no sugar added ( get someone else to finish the small bottle  or juice the fresh oranges for you) (Next year apple juice)

Place cinnamon stick, lemon peel, and apple juice into a 3 quart pan. Cover and bring to a boil.  Add the cranberries and walnuts. Return to a boil. Reduce the heat to a slow simmer.  Simmer for 10 minutes while stirring occasionally. 

Cool to room temperature. Remove the cinnamon stick. Place into a bowl. Cover and refrigerate until serving time.  

Makes about 3 1/4 cups. The estimated calories for the entire batch is 1,028.  I saved 662 calories by not adding sugar.  If you want a truly low calorie version leave out the walnuts which have 766 calories,  which would leave you at 242 calories for the entire recipe. All these calorie counts are from information found on Google.  This has not been lab tested for calories. 

The picture below is what it will look like when cooking.  It does not look or taste like a traditional cranberry sauce.  It looks more orange than red, because of the orange juice.

When I call out a brand name it is because I use the product in my house for cooking. I am not being paid to advertise the brand. You may use whatever brand you like.  

* The orange juice made it too tart and I will use apple juice next year and less walnuts. The tartness got stronger as the cranberry sauce sat in the fridge.