Healthy Sweet Potato Casserole with Butternut Squash
You Say Potato, We Say ButternutWe've lightened up the holiday staple, swapping out sweet potatoes for less-carby butternut squash. The taste is right on the money, and our new-and-improved recipe is low in calories and healthier than ever. (Still, there's no substitute for marshmallows!)
HG's Sans Sweet Potato Casserole
1/8th of casserole: 128 calories, 0.5g total fat (0g sat. fat), 229mg sodium, 30g carbs, 3.5g fiber, 10g sugars, 4.5g protein
Click for WW Points® value*
Cook: 1 hour and 10 minutes
Cool: 10 minutes
8 cups peeled and cubed butternut squash
1 cup egg whites or fat-free liquid egg substitute
2/3 cup unsweetened vanilla almond milk
2 tbsp. Truvia spoonable no-calorie sweetener
1 tbsp. maple extract
2 tsp. cinnamon
1 tsp. vanilla extract
1 tsp. pumpkin pie spice
1/2 tsp. salt
2 cups miniature marshmallows
Preheat oven to 350 degrees. Spray a 9" X 13" baking pan with nonstick spray.
Place squash in a large microwave-safe bowl. Add 1/4 cup water, and cover. Microwave for 10 minutes, or until just tender enough to mash. Drain well.
Roughly mash squash. Add all remaining ingredients except marshmallows. Mix thoroughly.
Transfer mixture to the baking pan. Bake until firm, 45 - 50 minutes.
Top with marshmallows, and bake until melted and lightly browned, about 10 minutes.
Let cool for 10 minutes before slicing.
MAKES 8 SERVINGS
Chew on this:
Did you know November is National Georgia Pecan Month? Sounds like a good reason to make some Crispy Pecan Pie Bites... only around 35 calories each!
Because you can't be everywhere to make this dish for everyone, click "Send to a Friend" right now!
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