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Categories:Viewed: 13 - Published at: 6 years ago
Ingredients
- Nonstick vegetable oil spray
- 1 1 3/4-pound butternut squash, halved lengthwise, seeded
- 2 pounds yams (red-skinned sweet potatoes; about 4), halved lengthwise
- 1/2 cup (or more) canned beef broth
- 1 teaspoon Ras el Hanout
- 3 tablespoons olive oil
- 2 onions, chopped
- 1 red bell pepper, chopped
- 1 teaspoon sugar
Method
- Preheat oven to 375F.
- 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.
