4 Points per serving size: 1/2 cup).
Make Ahead Tip: You can prepare the casserole 1 day ahead of time, omitting the brown sugar-granola topping; cover and chill. Let stand at room temperature 30 minutes, sprinkle with brown sugar-granola topping, and bake as directed.
6 1/2 cups peeled cubed sweet potatoes --about 2 pounds
4 1/2 cups peeled cubed butternut squash --about 1 1/2 pounds
3 Tablespoons reduced-calorie stick margarine
2 2/3 cups peeled chopped pear --about 1 pound
1/2 cup sugar
1/3 cup evaporated skim milk
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla
2 large eggs
nonstick cooking spray
3/4 cup low-fat granola without raisins
1/4 cup firmly packed brown sugar
Place sweet potato and squash in a large Dutch oven, and cover with water; bring to a boil.
Reduce heat, and simmer, uncovered, 20 minutes or until tender.
Drain well; set aside.
Melt margarine in a nonstick skillet over medium-high heat.
Add pear; sauté 8 minutes or until tender.
Preheat oven to 350ºF.
Place squash mixture, pear, sugar, and next 5 ingredients in a food processor; process until smooth.
Spoon mixture into an 11 x 7 inch baking dish coated with cooking spray.
Place low-fat granola and brown sugar in a small heavy-duty zip-top plastic bag.
Seal bag, and crush mixture with a rolling pin.
Sprinkle granola mixture over casserole.
Bake, uncovered at 350ºF for 30 minutes or until topping is golden.