Butternut Squash Surprise Pie (Sweet Potato Swap)

Make a new healthier version of Sweet Potato Pie using Butternut Squash instead.

Ingredients:
8 cups peeled and cubed butternut squash
1 cup egg whites or fat-free liquid egg substitute
2/3 cup unsweetened vanilla almond milk
2 tbsp. Truvia spoonable no-calorie sweetener
1 tbsp. maple extract
2 tsp. cinnamon
1 tsp. vanilla extract
1 tsp. pumpkin pie spice
1/2 tsp. salt
2 cups miniature marshmallows

Directions:
Preheat oven to 350 degrees. Spray a 9" X 13" baking pan with nonstick spray.

Place squash in a large microwave-safe bowl. Add 1/4 cup water, and cover. Microwave for 10 minutes, or until just tender enough to mash. Drain well.

Roughly mash squash. Add all remaining ingredients except marshmallows. Mix thoroughly.

Transfer mixture to the baking pan. Bake until firm, 45 - 50 minutes.

Top with marshmallows, and bake until melted and lightly browned, about 10 minutes.


1/8th of casserole: 128 calories, 0.5g total fat (0g sat fat), 229mg sodium, 30g carbs, 3.5g fiber, 10g sugars, 4.5g protein -- PointsPlus® value 4*
Thanks to Hungry Girl for the recipe and statistics.

Cowboy Caviar at Master Gardener Graduation

Eating fresh from the garden is a priority with Master Gardeners. Bonnie Newhoff brought Cowboy Caviar to the last day of Master Gardener class. Scooping up the delicious fresh ingredients with corn chips, we all enjoyed finishing our final exam and relaxing with graduation ceremonies. Another popular food item was Sweet Potato Cream Cheese Pie using purple sweet potatoes from the garden. What a beautiful presentation. Hopefully, I can get the recipe but Lee created it as she went so not sure it will ever taste the same.
Photo of the graduates include (L to R) Eileen Hayden, Ruth McLeod, Cathie Herrick, Ron Brennan, mentor Bonnie Newhoff, Carol Vie and Serge Vie.