Mashed Yams and Butternut Squash

Yams are one of the best ways to load up on beta-carotene. Mashing them with butternut squash makes them light and moist as well as adding carotenoids beyond the familiar "beta" kind. A bit of butter enriches this dish, bringing out the natural sweetness in both these bright vegetables. It also proves that everything is good in moderation.

• 2 medium yams, peeled cut in 2-inch chunks
• 1 small butternut squash, peeled and seeded, cut in 1-inch cubes
• 2 Tsp. unsalted butter
• Salt to taste; Optional: ground pepper

In a large pot, steam the yams with the squash until they are both tender, about 20 minutes. Transfer the vegetables to a large bowl. With a fork, coarsely mash them. Add the butter and continue mashing until it has melted. The vegetables should still have a bit of texture. Season to taste with salt and, if desired, pepper. Serve immediately.
OPTIONS: Use yellow-skinned or white potatoes in place of the yams.
Serves 4, with 144 calories, 2 grams of fat per serving.
You can find this recipe and other tasty and nutritious vegetables in AICR's new book, Stopping Cancer Before It Starts, based on the groundbreaking international report published last year.
Source: American Institute for Cancer Research