Butternut Squash Recipe

I tried a new recipe and it turned out great. If you didn't know better, you would think you are eating sweet potato casserole. This came from a new cookbook I just got: Marlene Koch's Sensational Splenda Recipes.

Butternut Squash Soufflé

Soufflé:
3 cups cooked mashed butternut squash
2/3 cups Splenda Granular
1 large egg
3 egg whites
1 tablespoon margarine, melted
¾ teaspoon cinnamon
½ teaspoon vanilla
1 teaspoon baking powder
¼ teaspoon salt
1/3 cup light sour cream

Topping:
2 tablespoons flour
3 tablespoons Splenda Granular
1 tablespoon margarine, melted
¼ teaspoon cinnamon
3 tablespoons pecans, finely chopped

Preheat oven to 350. Coat a 2-quart casserole with Pam. Prick squash with a knife in several places and place in microwave. Cook on high for 8-10 minutes. Remove and cut squash in half lengthwise. When cool enough to handle, scoop out seeds. Place halves, cut side down, in a glass baking dish; add ¼ cup water, cover tightly with plastic wrap (or lid), and place back in microwave for 10 more minutes or until flesh is very soft. Scoop out flesh into a large bowl. Add remaining soufflé ingredients and beat until well blended. Spoon into a baking dish and smooth top.

In a small bowl, combine all topping ingredients and mix with fork or fingers until crumbly. Cover top of soufflé with crumb mixture. Bake 30-35 minutes until soufflé puffs up in the center and top is well browned.

(Per ½ cup serving: Calories 120, Fat 5 grams (2 saturated), Carbs 15 grams, Fiber 3 grams, Protein 4 grams, Sodium 180 mg)