Low-Point Butternut Squash with Crumb Topping

Is this a side dish or a dessert? You decide. This savory and sweet butternut squash recipe has a texture similar to that of a custard. The wonderful-tasting crumb topping, consisting of only three ingredients, will make everyone believe you spent way more time on this dish than you actually did. Easy and delicious -- a great recipe for the fall season!


Low-Point Butternut Squash with Crumb Topping
Ingredients:
- 2 eggs
- 2 cups cooked butternut squash, mashed
- 1 cup Splenda granulated sugar substitute
- 1 tsp. baking powder
- 1 tsp. vanilla
- 1/4 tsp. salt
- 1/4 cup softened Land O Lakes light butter with canola oil
Preheat oven to 400 degrees. Peel, seed, and chop butternut squash. Boil squash in a large sauce pan over medium-high heat until fork can be easily inserted and then mash the squash. Beat eggs until smooth and lemon colored. Add the rest of the ingredients and mix well (mixture will be a little runny). Pour mixture in a buttered 8-inch by 8-inch baking dish and bake until set (about 20 to 25 minutes). Remove from oven and cover with crumb topping.
Crumb Topping Ingredients:
- 3 Tbs softened Land O Lakes light butter with canola oil
- 1 cup crushed cornflakes
- 1/4 cup brown sugar
- A few sprays of "I Can't Believe It's Not Butter" spray
Mix all ingredients well and cover butternut squash with crumb topping. Spray butter over top of crumb topping, place back in oven for about 7 more minutes, remove and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 9
Serving size - 1
Points per serving - 2.8

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