Butternut Squash And Sweet Potato Puree

Recipe Ingredients

		Nonstick vegetable oil spray
1		Butternut squash - (1 3/4 lbs) - halved lengthwise,
		And seeded
2 lbs	908g / 32oz	Yams - (abt 4) - halved lengthwise
		= (red-skinned sweet potatoes)
1/2 cup	118ml	Canned beef broth - or more if needed
1 teaspoon	5ml	Ras el Hanout - (see recipe)
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Olive oil
2		Onions - chopped
1		Red bell pepper - chopped
1 teaspoon	5ml	Sugar

Recipe Instructions

Preheat oven to 375 degrees. Spray large baking sheet with cooking spray. Place squash and yams on prepared baking sheet, cut-side down. Roast until very tender, about 1 hour. Cool slightly. Scoop out flesh and transfer to large saucepan. Mash with potato masher until 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 refrigerate.)

Heat oil in heavy large skillet over medium heat. Add onions, bell pepper, and sugar. Saute until onions are golden brown and tender, about 15 minutes. Season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before continuing.)

Bring puree to simmer, adding more broth to thin if necessary. Stir in 3/4 of onion-bell pepper mixture. Transfer to serving bowl. Top with remaining onion-bell pepper mixture and serve.

This recipe yields 6 servings.

Source:
Bon Appetit, January 2002

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