Butternut Squash Casserole – Developed Version Recipe

Butternut Squash Casserole – Developed Version Recipe

  • 1 butternut squash
  • 1/2 cup SPLENDA® No Calorie Sweetener, Granulated
  • 1 1/2 cups skim milk
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 2 tablespoons all-purpose flour
  • 3/4 cup liquid egg substitute
  • 1/4 cup light margarine, melted
  • TOPPING
  • 3/4 cup crushed vanilla wafers
  • 2 tablespoons light margarine
  • 2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
  • 1/2 teaspoon light molasses
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. Cut in half, scoop out seeds and cube. Bring a large pot of water to a boil. Add squash and cook until tender, about 15 minutes. Drain and mash.
  3. In a 9×13 inch casserole dish combine 3 cups mashed butternut squash, 1/2 cup SPLENDA(R), milk, vanilla extract, salt, flour, egg substitute and 1/4 cup melted margarine.
  4. Bake in preheated oven for 45 minutes, or until set.
  5. In a medium bowl combine crushed vanilla wafers, 1/2 cup melted margarine, 2 tablespoons SPLENDA(R) and molasses. Crumble over top of cooked casserole and return to oven to brown.
Recipe of the Day|