Name: Butternut Squash and Sweet Potato Puree
Yield: Makes 6 Servings
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 (click for recipe); 3 tablespoons olive oil; 2 onions, chopped; 1 red bell pepper, chopped; 1 teaspoon sugar

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