If you are like me, have the Thanksgiving menu planned out already you are looking forward to getting through it all this time next week.....Oy!!!
Here is a dish that has become a staple at Thxgvg and other times too at our house. And it is kid friendly too. It was originally a Weight Watchers recipe that I changed a little over time.
Sorry no pic for this one - I brought it too a dinner party last week and it got consumed before I had time to snap one off.
Sweet Potato, Butternut Squash, and Pear Casserole
6 ½ peeled cubed sweet potato (about 2 lbs)
4 ½ c. peeled cubed butternut squash (about 1 ½ lbs)
3 tbsp reduced calorie stick margarine (I use sweet butter)
2 2/3 c. peeled chopped pear (about 1 lb)½ c. sugar
1/3 c. evaporated milk
1 tsp cinnamon
½ tsp nutmeg
1 tsp vanilla
2 large eggs
Bake all the sweet potato & squash on cooking sheet - about 25 min @400 degrees.
Melt butter in skillet over med heat. Add pear; sauté 8 min or until tender.
Preheat oven to 350 degrees. Place squash mixture, pear, sugar and next 5 ingredients in a food processor; process until smooth. Spoon mixture into an 11x7 in baking dish coated with cooking spray.
Before baking I add ¼ c. chopped pecans and 1tbsp brown sugar on top. Bake, uncovered, @350 degrees for 30 min. Yield 12 servings (1/2 c. servings)
Enjoy!!!
Here is a dish that has become a staple at Thxgvg and other times too at our house. And it is kid friendly too. It was originally a Weight Watchers recipe that I changed a little over time.
Sorry no pic for this one - I brought it too a dinner party last week and it got consumed before I had time to snap one off.
Sweet Potato, Butternut Squash, and Pear Casserole
6 ½ peeled cubed sweet potato (about 2 lbs)
4 ½ c. peeled cubed butternut squash (about 1 ½ lbs)
3 tbsp reduced calorie stick margarine (I use sweet butter)
2 2/3 c. peeled chopped pear (about 1 lb)½ c. sugar
1/3 c. evaporated milk
1 tsp cinnamon
½ tsp nutmeg
1 tsp vanilla
2 large eggs
Bake all the sweet potato & squash on cooking sheet - about 25 min @400 degrees.
Melt butter in skillet over med heat. Add pear; sauté 8 min or until tender.
Preheat oven to 350 degrees. Place squash mixture, pear, sugar and next 5 ingredients in a food processor; process until smooth. Spoon mixture into an 11x7 in baking dish coated with cooking spray.
Before baking I add ¼ c. chopped pecans and 1tbsp brown sugar on top. Bake, uncovered, @350 degrees for 30 min. Yield 12 servings (1/2 c. servings)
Enjoy!!!
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