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  • Butternut Squash And Sweet Potato Puree

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    Butternut Squash And Sweet Potato Puree
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • Nonstick vegetable oil spray
    • 1 x butternut squash - (1 3/4 lbs) halved lengthwise, and seeded
    • 2 lb yams - (abt 4) halved lengthwise (red-skinned sweet potatoes)
    • 1/2 c. canned beef broth or possibly more if needed
    • 1 tsp Ras el Hanout (see recipe) Salt to taste Freshly-grnd black pepper to taste
    • 3 Tbsp. extra virgin olive oil
    • 2 x onions minced
    • 1 x red bell pepper minced
    • 1 tsp sugar

    Directions

    1. Preheat oven to 375 degrees. Spray large baking sheet with cooking spray. Place squash and yams on prepared baking sheet, cut-side down. Roast till very tender, about 1 hour. Cold slightly. Scoop out flesh and transfer to large saucepan. Mash with potato masher till smooth. Stir in broth and Ras El Hanout. Season puree to taste with salt and pepper. (Puree can be made 1 day ahead. Cover and chill.)
    2. Heat oil in heavy large skillet over medium heat. Add in onions, bell pepper, and sugar. Saute/fry till onions are golden and tender, about 15 min. Season to taste with salt and pepper. (Can be made 2 hrs ahead. Let stand at room temperature. Rewarm before continuing.)
    3. Bring puree to simmer, adding more broth to thin if necessary. Stir in 3/4 of onion-bell pepper mix. Transfer to serving bowl. Top with remaining onion-bell pepper mix and serve.
    4. This recipe yields 6 servings.
    5. Comments: Caramelized onions and minced red bell pepper add in subtle sweetness to this lightly spiced side dish.

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