Sweet Potato, Butternut Squash & Pear Casserole
Ingredients:
- 6 1/2 cup peeled cubed sweet potato (about 2 lbs.)
- 4 1/2 cup peeled cubed butternut squash (about 1 1/2 lbs.)
- 2 2/3 cup peeled chopped pear (about 1 lb) (I used about 4 pears)
- 1/2 cup sugar
- 1/3 cup evaporated skim milk
- 1 Tbsp ground cinnamon
- 1/2 Tbsp ground nutmeg
- 1 Tbsp vanilla extract
- 2 eggs substitute
- 3/4 cup fat-free granola without raisins
- 1/4 cup firmly packed brown sugar
Preparation:
Place sweet potato and squash in a large Dutch oven, and cover with water; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes or until tender. Drain well; set aside.
Sautée pear (I used apple juice) until tender.
Preheat oven to 350° F.
Place squash mixture, pear, sugar, and next 5 ingredients in a food processor; process until smooth. Spoon mixture into a 11 x 7 (I needed a 9 x 13) baking dish coated with cooking spray.
Place low-fat granola and brown sugar in a small heavy-duty zip-top plastic bag. Seal bag, and crush mixture with a rolling pin. sprinkle granola mixture over casserole. Bake, uncovered, at 350° F. for 30 minutes, or until topping is golden.
Servings: 12 1/2 cupSource: Peter Denholm
Submitted by: Recipe Group Member
Date: Nov 3, 1997
