Web Exclusive… Sweet Potato Squash Casserole By Sue Sherman, November 2003 An AARPmagazine.org reader-submitted recipe

(Serves 10 to 12)

This simple casserole is a hearty treat. Use a peeler to peel the butternut squash. Because of its hard texture, exercise caution when cutting the squash into chunks. To do so, use a large heavy knife; halve the squash first, inserting the tip of the knife into the surface before making larger cuts.

• 3 sweet potatoes, peeled
• 5 medium carrots, peeled
• 1 butternut squash
• 4 cans, chicken broth
• Butter, at room temperature, for greasing
• Salt and freshly ground black pepper, to taste
• Cinnamon sugar, for sprinkling (see note)

Cut the potatoes, carrots, and squash into 1-inch chunks. In a large saucepan, combine the vegetables with the stock, and simmer until the vegetables are tender, 20 to 25 minutes. Drain, transfer the vegetables to a bowl, and mash with a hand masher, or use a potato ricer or food mill.

Preheat the oven to 350 degrees. Grease a 9- by 13-inch casserole with the butter.

Season the vegetable mixture with the salt and pepper to taste, and stir to blend. Sprinkle with the cinnamon sugar to taste, and stir to blend. Transfer the mixture to the casserole, and top with a heavy sprinkling of the cinnamon sugar. Cover and bake until heated through, about 1 hour. Serve.

Note: You can buy cinnamon sugar ready-made or make it yourself. To do so, the proportion is 1 teaspoon of ground cinnamon to 1/4 cup of sugar, mixed.