Sweet Potato,Buttternut Squash and Pear Casserole

By dashy_65

Ingredients

• 6 ½ cups peeled, cubed sweet potatoes (2 lbs.) or canned yams (1 large can)
• 4 ½ cups peeled, cubed butternut squash (1½ lbs)
• 3 tbs. margarine
• 2 ⅔ cup peeled chopped pears (1 lb) or you can use 1 large can of pears
• ⅓ cup evaporated skim milk
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1 tsp vanilla
• 2 eggs
• 3/4 cup low-fat granola without raisins
• 1/4 cup brown sugar

Details

Servings 12

Preparation

Step 1

Boil butternut and sweet potatoes (if not canned) uncovered for 20 minutes on simmer until tender. Drain and set aside.

Melt butter in skillet and add pears saute 8 minutes. Preheat oven to 350. Combine squash mixtire, pears, sugar and next 5 ingredients in food processor until smooth. Spoon mixture into a 9½ X 11 sprayed with cooking spray. In a plastic bag add granola and brown sugar, crushing. Sprinkle on top of casserole. Bake uncovered 30 minutes until golden brown. Enjoy.

229 cal, 2.6g fat, 4.2g fiber , 48g carb, 75g sodium