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vegetable oil spray butternut squash yams beef broth hanout extra-virgin olive oil onions red bell pepper sugar
Viewed: 57 - Published at: 6 years agoIngredients
- Nonstick vegetable oil spray
- 1 x butternut squash - (1 3/4 lbs) halved lengthwise, and seeded
- 2 lb yams - (abt 4) halved lengthwise (red-skinned sweet potatoes)
- 1/2 c. canned beef broth or possibly more if needed
- 1 tsp Ras el Hanout (see recipe) Salt to taste Freshly-grnd black pepper to taste
- 3 Tbsp. extra virgin olive oil
- 2 x onions minced
- 1 x red bell pepper minced
- 1 tsp sugar
Method
- Preheat oven to 375 degrees.
- Spray large baking sheet with cooking spray.
- Place squash and yams on prepared baking sheet, cut-side down.
- Roast till very tender, about 1 hour.
- Cold slightly.
- Scoop out flesh and transfer to large saucepan.
- Mash with potato masher till 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 chill.)
- Heat oil in heavy large skillet over medium heat.
- Add in onions, bell pepper, and sugar.
- Saute/fry till onions are golden and tender, about 15 min.
- Season to taste with salt and pepper.
- (Can be made 2 hrs 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 mix.
- Transfer to serving bowl.
- Top with remaining onion-bell pepper mix and serve.
- This recipe yields 6 servings.
- Comments: Caramelized onions and minced red bell pepper add in subtle sweetness to this lightly spiced side dish.
