Try this Butternut Squash Casserole recipe, or contribute your own.Suggest a better description
Peel squash, cut into chunks.
cook for 20 minutes until tender.
Drain and mash.
Add splenda, spices, butter, beat on medium for 1 minute.
Add eggs and vanilla and beat for 30 seconds.
Pour into lightly greased 2 quart pan
Bake at 325 for 1 hour until knife inserted comes out clean
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (258g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 184 (66%)|
|Amt Per Serving||% DV|
|Total Fat 20.5g||27 %|
|Saturated Fat 11.3g||57 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 252.2mg||78 %|
|Sodium 185.1mg||6 %|
|Potassium 604.8mg||16 %|
|Total Carbohydrate 18.2g||5 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 15.1g|
|Protein 8g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 277
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