Curried Pumpkin-Sweet Potato Puree
Rec.food.ecipes/plgold 1996
Serves 6 to 8

2 pounds fresh pumpkin or winter squash, peeled, seeded, and diced
1/2 pound sweet potato, baked in its skin until tender
2 tablespoons lime juice
3 tablespoons plain low-fat yogurt, more if needed
2 tablespoons melted butter
1 teaspoon minced or grated fresh ginger, or 1/4 teaspoon ground dried
2 teaspoons curry powder
1/4 teaspoon cinnamon
Pinch of nutmeg
Sea salt
Freshly ground pepper to taste

Steam the pumpkin for 15 minutes, or until thoroughly tender. Drain and let drip for a few minutes in a colander.

Remove the skin from the baked sweet potato and puree with the pumpkin in a food processor or through a food mill. Stir in the yogurt and lime juice, and combine well.

Melt the butter in a large, heavy-bottomed frying pan or casserole over low heat and add the ginger and curry powder. Cook gently, stirring for 1 to 2 minutes. Stir in the pumpkin-sweet potato puree, cinnamon, nutmeg, sea salt, and freshly ground pepper, and heat through, stirring.

Transfer to a serving dish and serve, or keep warm in a medium oven.