 |
|
This is a substitute for Sweet Potatoes.
|
|
|
 |
|
|
 |
|
| 2 Cup | Butternut Squash, mashed |
| 1/2 Cup | Egg Beaters |
| 1/3 Cup | Vanilla Soy Milk, light |
| 1/3 Cup | Maple Syrup, sugar free |
| 1 Tsp. | Cinnamon |
| 1/4 Cup | Splenda, Granular |
| 1 Tsp. | Vanilla Extract |
| 2/3 Cup | Mini Marshmallows |
| | |
| | |
| | |
| | |
| | |
| | |
| | |
| | |
| | |
| | |
| | |
| | |
|
|
|
|
|
|
| 1. |
Preheat oven to 350 degrees.Peel squash and cut into large chunks (removing seeds). |
|
| 2. |
Fill a large, microwave-safe dish with a half an inch of water.Place squash into dish and cover with plastic wrap.Microwave for approximately 8 minutes (and drain).Squash should be tender enough to mash, but not fully cooked.With a potato masher, food processor or fork, mash squash.Measure out 2 generous cups, lightly packed, and place in an oven-safe baking dish. |
|
| 3. |
Add all ingredients except for marshmallows.Mix ingredients thoroughly, but do not over-stir; squash should still be pulpy. |
|
| 4. |
Allow to cook for 45 – 50 minutes.Remove from oven, and disperse marshmallows over top of pie.Return to oven for 5 minutes, until marshmallows begin to brown.Allow to cool. |
|
|
|
|
|
|
|
Recipe Submitted By: Chris Diamond
Category: Side Dish
Type: Casserole
Bake Time:
Servings: 4
Prep. Time:
Utensils:
Notes: |
|
|
|
|
