| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 20 min |
| Cook: | 1 hr |
| Yield: | 8 servings |
Ingredients
- 8 cups peeled and cubed butternut squash
- 2/3 cup light vanilla soy milk
- 2/3 cup sugar-free pancake syrup
- 1/2 cup granulated no-calorie sweetener (recommended: Splenda)
- 1/2 teaspoon salt
- 1 cup fat-free liquid egg substitute
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 2 cups miniature marshmallows
Instructions
- Preheat the oven to 350 degrees F.
- Fill a large, microwave-safe dish with 1/2 inch of water. Place squash into the dish and cover. Microwave for about 8 minutes and then drain (the squash should be tender enough to mash, but not overcooked).
- With a potato masher, food processor, or fork, mash the squash thoroughly, but do not puree (the squash should be pulpy). Add soy milk, syrup, sweetener, salt, egg substitute, vanilla extract, and cinnamon. Mix the ingredients thoroughly, but do not over-stir.
- Transfer to an 8-inch by 10-inch baking pan sprayed with nonstick spray. Bake in the oven until mostly firm, 45 to 50 minutes.
- Top with mini marshmallows. Return to the oven until the marshmallows begin to brown, about 5 minutes. Allow to cool before serving!
Nutrition Facts
| Calories | 142 |
| Sodium | 263 milligrams |
| Carbohydrates | 33 grams |
| Dietary Fiber | 3 grams |
| Protein | 5 grams |
| Sugar | 12.5 grams |
Reviews
I just made this as part of a “healthy Thanksgiving” training session….it was a HUGE hit, and definitely was everyone’s favorite dish! NO ONE could believe it wasn’t made with sweet potatoes! 5 star all the way!
I did a little substituting (using regular syrup and almond milk with a little Half and Half and 4 eggs since I made this at the last minute using what what in the house for a small family gathering, but it was a real hit. Since I don’t care for marshmallows that much, I mixed some melted butter, flour and a sugar/Splenda mix with pecans for the topping. I spooned this on after cooking the casserole about 15 minutes. It was 5 stars with the changes! So yummy! Good cold, too.
I made this for Thanksgiving this year as I just lost weight and wanted to have low fat/carb options. It was so good, and in my opinion better than sweet potatoes. I didn’t have sugar free pancake syrup on hand, so I used Torani sugar free cinnamon and brown sugar syrup instead. Everyone who tasted them thought they were delicious and some people also commented that they were better than the real thing. I will definitely make these again. Thanks Food Network!
LOVE LOVE LOVE this recipe!!!! I wanted to have some low-cal and healthier options at Thanksgiving dinner so I gave it a try. My family refuses to eat squash and turned their noses up when I said what was in it, but once I finally convinced them to at least try it they couldn’t get over how AMAZING it tasted (even made with squash! It was the hit of the meal!!!!. Better than the real thing and so many less calories and guilt. I will definitely be repeating this dish at the holidays and throughout the year. Thank You Hungry Girl for being so AWESOME!
My daughter suggested I make this for Christmas dinner. Everyone just loved it and couldn’t believe that there were no sweet potatoes in it. The only change I made was used lite pancake syrup because it was on hand and used half of the Splenda recommended. Also, only put marshmallows on half since some people do not care for it! This recipe is a keeper!!!
Awesome recipe! Made it for my family today, and they never knew it wasn’t sweet potatoes! Plus, it was better for them! This one’s a keeper! Thank you!
I saw this recipe on the show and thought I’d give it a try. This was REALLY delicious and easy…something you’d think was full of calories but it’s not. I think the sugar free syrup was the key to this, but the marshmallows really are the star of the dish. Just be careful when putting it back in the oven after topping it with the marshmallows as they puff up very big and go over the edge. I’ll be making this one again!