Photo: I Can't Believe It's Not Sweet Potato Casserole Recipe
Ingredients
- 8 cups peeled and cubed butternut squash
- 2/3 cup light vanilla soymilk
- 2/3 cup sugar-free pancake syrup
- 1/2 cup granulated no-calorie sweetener (recommended: Splenda)
- 1/2 teaspoon salt
- 1 cup fat-free liquid egg substitute
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 2 cups miniature marshmallows
Directions
Preheat the oven to 350 degrees F.
Fill a large, microwave-safe dish with 1/2 inch of water. Place squash into the dish and cover. Microwave for about 8 minutes and then drain (the squash should be tender enough to mash, but not overcooked).
With a potato masher, food processor, or fork, mash the squash thoroughly, but do not puree (the squash should be pulpy). Add soymilk, syrup, sweetener, salt, egg substitute, vanilla extract, and cinnamon. Mix the ingredients thoroughly, but do not over-stir.
Cook's Note: Adding the ingredients in this order gives the squash enough time to cool before adding the egg substitute, which could begin to "cook" if added too early.
Transfer to an 8-inch by 10-inch baking pan sprayed with nonstick spray. Bake in the oven until mostly firm, 45 to 50 minutes.
Top with mini marshmallows. Return to the oven until the marshmallows begin to brown, about 5 minutes. Allow to cool before serving!
PER SERVING (1/8th of casserole): 142 calories, <0.5g fat, 263mg sodium, 33g carbs, 3g fiber, 12.5g sugars, 5g protein
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By raquelnoel
Portland, OR
on November 24, 2012
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I made this for Thanksgiving this year as I just lost weight and wanted to have low fat/carb options. It was so good, and in my opinion better than sweet potatoes. I didn't have sugar free pancake syrup on hand, so I used Torani sugar free cinnamon and brown sugar syrup instead. Everyone who tasted them thought they were delicious and some people also commented that they were better than the real thing. I will definitely make these again. Thanks Food Network!
By hmmusic99
on December 27, 2011
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LOVE LOVE LOVE this recipe!!!! I wanted to have some low-cal and healthier options at Thanksgiving dinner so I gave it a try. My family refuses to eat squash and turned their noses up when I said what was in it, but once I finally convinced them to at least try it they couldn't get over how AMAZING it tasted (even made with squash! It was the hit of the meal!!!!. Better than the real thing and so many less calories and guilt. I will definitely be repeating this dish at the holidays and throughout the year. Thank You Hungry Girl for being so AWESOME!
By MasterBentley
on December 26, 2011
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My daughter suggested I make this for Christmas dinner. Everyone just loved it and couldn't believe that there were no sweet potatoes in it. The only change I made was used lite pancake syrup because it was on hand and used half of the Splenda recommended. Also, only put marshmallows on half since some people do not care for it! This recipe is a keeper!!!
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