Sunday, December 1, 2013
Sweet Potato Butternut Squash Casserole
8 cups peeled and cubed butternut squash
2/3 cup light vanilla soymilk
2/3 cup sugar-free pancake syrup
1/2 cup Splenda No Calorie Sweetener (granulated)
1/2 tsp. salt
1 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 tsp. vanilla extract
2 tsp. cinnamon
2 cups miniature marshmallows
Preheat oven to 350 degrees. Spray an 8" X 10" baking pan with nonstick spray and set aside. Fill a large microwave-safe dish with 1/2 inch of water. Add squash and cover. Microwave for about 8 minutes -- squash should be tender enough to mash, but not overcooked. Drain well. Mash squash thoroughly with a potato masher, food processor, or fork, but do not puree. (Squash should be pulpy.) Add soymilk, syrup, sweetener, salt, egg substitute, vanilla extract, and cinnamon. (Adding the ingredients in this order gives the squash enough time to cool before adding the egg substitute, which could begin to "cook" if added too early.) Mix thoroughly, but do not over-stir. Transfer mixture to the baking pan. Bake in the oven until mostly firm, 45 - 50 minutes. Top with mini marshmallows. Return to the oven and bake until marshmallows begin to brown, about 5 minutes. Allow to cool before serving!
MAKES 8 SERVINGS
Prefer to use sugar in place of Splenda? No problem; just use an equal amount. Then each serving will have 182 calories, 43g carbs, 23g sugars, and a PointsPlus® value of 5*
Thanks to hungry girl for recipe.