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4.8 of 5 (11)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 190.2
  • Total Fat: 7.6 g
  • Cholesterol: 15.7 mg
  • Sodium: 154.2 mg
  • Total Carbs: 23.0 g
  • Dietary Fiber: 3.4 g
  • Protein: 6.6 g

View full nutritional breakdown of Butternut Squash Casserole calories by ingredient
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Butternut Squash Casserole

Submitted by: ALLIZBER
Butternut Squash Casserole

Introduction

The original Butternut Squash Casserole was submitted by BUCKEYEGIRL45

I substituted eggs for egg beaters, sugar for spenda, milk for soy milk
The original Butternut Squash Casserole was submitted by BUCKEYEGIRL45

I substituted eggs for egg beaters, sugar for spenda, milk for soy milk

Number of Servings: 4

Ingredients

    2 cups butternut squash, cooked
    3/4 cup egg beaters® 99% egg substitute, well beaten
    1/4 cup Splenda
    1/2 cup 1% soy milk
    2 tablespoons butter or margarine, melted
    2 tablespoons coconut, flaked
    1/2 teaspoon ginger, ground
    1/2 teaspoon coconut extract

Directions

1. Cut in half lengthwise butternut squash; clean out bowl.

2. Wrap in foil; bake in 350 degrees oven until soft. Cool; scoop out squash with teaspoon to measure 2 cups.

3. Combine all ingredients, mixing well

4. Pour in a lightly greased 1 quart casserole. Bake at 350 degrees for 1 hour or until set.

Approx 6 1/2 c servings

WWP: 5







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Member Ratings For This Recipe


  • Incredible!
    3 of 3 people found this review helpful
    I made this last night and had it for dinner...fantastic warm. This morning I sprinkled some nutmeg on top and had it chilled for breakfast. Love it both ways! - 5/20/10

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  • Incredible!
    2 of 2 people found this review helpful
    I would have NEVER paired coconut with squash. But this is like pumpkin pie meets the tropics. To die for! My Thanksgiving menu just got interesting.... BTW, used 1/3 cup sugar in place of Splenda and 3 real eggs instead of egg beaters. Plus I baked it in a pie plate - because it's truly dessert. :) - 10/1/11

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  • 2 of 2 people found this review helpful
    Just finished eating this - it's great. I'll definitely be making it again! - 1/1/10

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  • 2 of 2 people found this review helpful
    I made it for dinner. I have one word WOW - 10/11/09

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  • Very Good
    2 of 2 people found this review helpful
    This was excellent. The ginger didn't really come through (and I like ginger), so I'll use more the next time I make it. But it was very tasty and I'll definitely be making it again. - 4/13/08

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  • I didn't have coconut extra but replaced butter with coconut oil. - 2/18/13

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  • This one looks good for me to make for my diabetic mom. - 11/16/12

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  • My husband and I love it. I brought some to my sister and she wants the recipe. It is very easy to make. - 10/11/12

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  • I made this last night. While I'm going to try adding a few tweaks to taste (for instance, I get an aftertaste with splenda.) That said, this recipe was great as-is and has kindled a new love of butternut squash in my household! - 9/23/10

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  • Very Good
    0 of 3 people found this review helpful
    Sounds good, but not sure about cocoanut. Look forward to trying and appreciate the WWP info. - 4/9/08

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  • Incredible!
    0 of 3 people found this review helpful
    sounds awesome I will be trying this one. - 4/9/08

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  • 0 of 2 people found this review helpful
    Sounds great and will definetely try it - 4/7/08

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  • Incredible!
    0 of 4 people found this review helpful
    Butternut squash is the best thing in the world. I KNOW this has got to be an amazing recipe - can't wait to try it! - 4/7/08

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  • 0 of 3 people found this review helpful
    My husband LOVES squash and I'm not a huge fan but this sounds good. I'm going to try it - 4/7/08

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  • Incredible!
    0 of 3 people found this review helpful
    Oh, this looks great. Definitely will try it! - 4/7/08

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  • Incredible!
    0 of 3 people found this review helpful
    I am making this next week! Looks terrific! Thanks. :) - 4/6/08

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