Butternut Squash Casserole
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
Introduction
The original Butternut Squash Casserole was submitted by BUCKEYEGIRL45I 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
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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
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
Member Ratings For This Recipe
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KDKOSMO
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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NANACHAR
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DMORELLI1031
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JMONTIE
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MARY-G
