Hi! Here's another from this month's Weight Watcher's magazine! It's
really sweet and fluffy! Next time, I'll substitute a mushed banana for
the sugar and skip the topping (if only because I'll just end up
bingeing on the rest of the box of granola). Instead cooking the squash
and potato in water, I microwaved them whole and cut them up when cool.
I guess you could just microwave the pear too, for that matter!
SWEET POTATO, BUTTERNUT SQUASH, AND PEAR CASSEROLE
6 1/2 c. peeled cubed sweet potato (about 2 lbs.)
4 1/2 c. peeled cubed butternut squash (about 1 1/2 lbs.)
2 2/3 c. peeled chopped pear (about 1 lb) (I used about 4 pears)
1/2 c. sugar
1/3 c. evaporated skim milk
1 t. ground cinnamon
1/2 t. ground nutmeg
1 t. vanilla extract
2 eggs or substitute
3/4 c. low-fat granola without raisins
1/4 c. firmly packed brown sugar
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.
Sautee 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. Yield: 12 1/2 c. servings.
Cold rainy Akron OH