I cooked some butternut squash for the first time last week, and ate it buttered and cubed, with a steak. Yummy, but I sensed that the butternut squash’s true tastiness would be better served in a dessert. So I found and tweaked a non-low carb recipe for butternut squash cobbler –originally the recipe contained real sugar, coconut flakes and ginger, but I substituted those out with Splenda, cinnamon and pumpkin pie spice.
BUTTERNUT SQUASH DESSERT CASSEROLE
2 c. cooked mashed butternut squash
3 eggs, beaten
3/4 c. Splenda
1/2 c. milk
1/3 c. butter, melted
1/2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
Combine all ingredients, mixing well. Pour into lightly greased 1 quart casserole dish. Bake at 350 degrees for 1 hour or until set.
After I cooked it, it occurred to me that I could have made a “crumble” type topping with Splenda or PureVia mixed with butter and cinnamon. As it was, though, it was *delicious* and disappeared FAST.
This would be a great recipe to take to a holiday potluck or dinner. It’s fast and easy and most people won’t know or care that it’s low carb.
Oh and y’all, I just want to announce I’ve lost 40 pounds since May. I don’t want to do a separate post, but I just hit that milestone and can’t resist a mention! 🙂