Citrus Roasted Squash & Sweet Potatoes - 2 Guiding Stars
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Move over, mashed potatoes, there’s a new favorite veggie puree in town! It’s orange, it’s sweet, it’s zesty, and your family will beg you to make it time and again.


  • 3 lbs. butternut squash, halved and seeded
  • 1½ lbs. sweet potatoes
  • 3 Tbsp. orange zest
  • ½ tsp. cinnamon
  • 1 Tbsp. olive oil
  • 1 tsp. salt
  • Pepper to taste


  1. Preheat oven to 400ºF. Cover a large baking sheet with foil and coat with cooking spray.
  2. Lay squash on baking sheet, cut side down. Pierce the sweet potatoes in several places with the tip of a paring knife and place them on the baking sheet. Bake until squash and potatoes are tender (1 hour).
  3. Let veggies cool until just safe to handle (15 minutes). Remove skins and mash together, stirring in remaining ingredients.
Nutritional analysis per serving: Calories 155; Total Fat 2g (3% Daily Value); Saturated Fat 0.5g (0% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 345mg (15% DV); Total Carbohydrate 34g (12% DV); Dietary Fiber 5.5g (21% DV); Total Sugars 7g; Includes 0g Added Sugars (0% DV); Protein 3g; Vitamin D 0% DV; Calcium 8% DV; Iron 10% DV; Potassium 15% DV; Vitamin A 150% DV; Vitamin C 40% DV; Molybdenum 25% DV.
Recipe by Guiding Stars at
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