Wednesday, July 2, 2014

Hooray Puree reinvents a classic, kid friendly recipe

Here is a fun recipe utilizing Hooray Puree. I first created this recipe in my early days of working in school nutrition. Peeling the squash and sweet potatoes, steaming, mashing, then pureeing them was a laborious process...until I discovered Hooray Puree. Now the recipe prep time has decreased 75% and my kids still LOVE this recipe.

Have fun making this at home with your children!


1 cups Hooray Puree Butternut squash
3 cups Hooray Puree Sweet Potato
1 pound (about 3)  apples, peeled and sliced

4 Tbs. butter
1/2 cup REAL Maple Syrup
1/8 tsp nutmeg
1/4 tsp cinnamon
1 cup cornflakes, crushed
Add squash and sweet potatoes to a mixing bowl. Add 1 Tbs. butter, 1/4 cup  Maple Syrup and spices to the squash & sweet potatoes. Melt remaining butter, mix with cornflakes and remaining syrup. Layer squash and apples in baking pan, top with cornflake mixture. Bake at 350° for 15-20 minutes. 

Serve as a side dish to accompany dinner or add a scoop of ice cream for a delicious dessert!

No comments:

Post a Comment