Sweet Potato, Butternut Squash, and Pear Casserole

By : Weight Watchers Magazine, Nov-Dec 1997

4 Points per serving

6 1/2 cups peeled cubed sweet potatoes --about 2 pounds

4 1/2 cups peeled cubed butternut squash --about 1 1/2 pounds

3 tablespoons reduced-calorie stick margarine

2 2/3 cups peeled chopped pear --about 1 pound

1/2 cup sugar

1/3 cup evaporated skim milk

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon vanilla

2 large eggs

nonstick cooking spray

3/4 cup low-fat granola without raisins

1/4 cup firmly packed brown sugar

1. 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.

2. Melt margarine in a nonstick skillet over medium-high heat. Add pear; saute 8 minutes or until tender.

3. Preheat oven to 350º.

4. Place squash mixture, pear, sugar, and next 5 ingredients in a food processor; process until smooth. Spoon mixture into an 11 x 7 inch baking dish coated with cooking spray.

5. 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 350º for 30 minutes or until topping is golden.

Yield: 12 servings (serving size: 1/2 cup).

Make Ahead Tip: You can prepare the casserole 1 day ahead of time, omitting the brown sugar-granola topping; cover and chill. Let stand at room temperature 30 minutes, sprinkle with brown sugar-granola topping, and bake as directed.

Per serving: CAL 229 (14 % from fat); PRO 3.9 g; FAT 3.6 g (SAT 0.9 g); CARB 48 g; FIB 4.2g; CHOL 36 mg; IRON 1.3 mg; SOD 75 mg; CALC 78 mg.