Thursday, December 29, 2011

I can't believe it's not sweet potato casserole

Another Hungry Girl genius. I halved what the original called for.

  • 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's all I had!)


  1. Preheat oven to 350 degrees. Spray an 8" X 10" baking pan with nonstick spray and set aside.
  2. 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)
  3. 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.
  4. Transfer mixture to the baking pan. Bake in the oven until mostly firm, 45 - 50 minutes.
  5. 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

Calories 138
Fat .5g
Sodium 310mg
Potassium 400mg
Carbs 30g
Fiber 4g
Sugars 10g
Protein 6g

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