Ingredients
- 4 cups peeled and cubed butternut squash (I used the pre-cubed packaged kind you can get in the produce section)
- 1/3 cup Unsweetened almond milk (Almond breeze), or soy milk
- 1/3 cup sugar-free pancake syrup
- 1/4 cup truvia or other no calorie sweetener
- 1/4 tsp. salt
- 1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
- 1/2 tsp. vanilla extract
- 1 tsp. cinnamon
- 1 cups miniature marshmallows (or 8 large marshmallows cut into pieces...it's all I had!)
Directions
- Preheat oven to 350 degrees. Spray an 8" X 10" baking pan with nonstick spray and set aside.
- Place bag of squash in the microwave and steam until done -- squash should be tender enough to mash, but not overcooked. Drain well. (If using fresh squash, microwave it covered with a little water until cooked)
- Mash squash thoroughly with a potato masher, or blend in a blender. Add milk, syrup, sweetener, salt, egg substitute, vanilla extract, and cinnamon. Add the eggs last so they don't cook from the hot squash.
- Transfer mixture to the baking pan. Bake in the oven until mostly firm, 45 - 50 minutes.
- Top with marshmallows. Return to the oven and bake until marshmallows begin to brown, about 5 minutes. Allow to cool before serving!
Makes 3 servings
Nutrition
Calories 138
Fat .5g
Sodium 310mg
Potassium 400mg
Carbs 30g
Fiber 4g
Sugars 10g
Protein 6g
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