6 side-dish servings (serving size: 1 1/2 cups)

How to Make It

Step 1

Place sweet potatoes on a baking sheet, and bake at 375° for 50 minutes or until very tender. Let cool, and peel.

Step 2

Combine sweet potatoes, molasses, gingerroot, salt, and pepper in a bowl; beat at medium speed of a mixer until smooth. Set aside.

Step 3

Heat oil in a large nonstick skillet over medium-high heat. Add squash and next 6 ingredients (squash through onion); sauté 8 minutes. Add broth; bring to a simmer, and cook 20 minutes, stirring occasionally.

Step 4

Spoon squash mixture into a 3-quart casserole. Spread sweet potato mixture evenly over squash mixture. Bake at 375° for 35 minutes; sprinkle with pecans, and bake an additional 15 minutes.

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