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Butternut Squash and Sweet Potato Puree
- 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 (click for recipe)
- 3 tablespoons olive oil
- 2 onions, chopped
- 1 red bell pepper, chopped
- 1 teaspoon sugar
Directions:View on Bon Appetit
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