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Name: Butternut Squash Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 2 pounds Butternut squash; 1 cup splenda; 1/8 teaspoon CLOVES ground; 1/8 teaspoon nutmeg ground; 1/8 teaspoon Cinnamon ground; 1/2 cup Butter; 3 large eggs; 1/2 teaspoon Vanilla

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INGREDIENTS

2 pounds Butternut squash
1 cup splenda
1/8 teaspoon CLOVES ; ground
1/8 teaspoon nutmeg ; ground
1/8 teaspoon Cinnamon ; ground
1/2 cup Butter
3 large eggs
1/2 teaspoon Vanilla

Servings

INSTRUCTIONS

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

NOTES

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Nutrition

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Serving Size: 1 Serving (258g)
Recipe Makes: 6 Servings

Calories: 277
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 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 277

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