Butternut Squash Casserole
2 medium Granny Smith apples, peeled and cubed
1 butternut squash (about 1 1/2 lb)
Zest of 1 lemon
¾ cup dried fruit bits
1 tablespoon water
1 teaspoon cornstarch
½ teaspoon cinnamon
1/3 cup Fat Free sweetened condensed milk
1 1/2 cups mini marshmallows, divided
2 tablespoons pecan pieces
Cut squash in half; peel squash and remove seeds, then cut into 1/2-inch cubes (5 cups).
Combine squash, apple, dried fruit, and water in a microwave safe dish; microwave on HIGH 10 minutes. Preheat oven to 400°F.
Toss squash mixture with cornstarch. Stir in condensed milk, lemon zest, cinnamon and 3/4 cups marshmallows.
Transfer mixture to a 8-inch baking dish, bake 20–25 minutes or until top is browned and squash is tender. Remove from oven and top with remaining marshmallows. Turn oven to broil. Return casserole to oven and broil until marshmallows are lightly browned, about 1 minute.
Yield: 6 servings
CALORIES 200kcal; FAT 2g CARB 32g; FIBER 5g; PROTEIN 4g