Maple-Pumpkin Butternut Squash Bake
25
1
98g cubed/cut up butternut squash (enough to fill a small ramekin dish)
Crusted topping:
3 tbsp canned pumpkin
2 tbsp splenda
1 tbsp milk (I used unsweetened coconut)
1 tbsp all purpose flour
1 tsp + 1/2 tsp eggbeater
1/4 tsp baking powder
pinch of salt (about 1/8 tsp)
1/4 tsp vanilla extract
1/4 tsp cinnamon (or more!)
1 tbsp maple syrup
Crusted topping:
3 tbsp canned pumpkin
2 tbsp splenda
1 tbsp milk (I used unsweetened coconut)
1 tbsp all purpose flour
1 tsp + 1/2 tsp eggbeater
1/4 tsp baking powder
pinch of salt (about 1/8 tsp)
1/4 tsp vanilla extract
1/4 tsp cinnamon (or more!)
1 tbsp maple syrup
Preheat oven to 400.
Place butternut squash in a ramekin that has been lightly sprayed with nonstick spray. Set aside. Combine all ingredients except the maple syrup into bowl and stir vigorously. Spoon...
See the full directions on my site
See the full directions on my site
Nutritions
Calories
206
Sodium
42mg
1% DV
Fat
1g
2% DV
Protein
2g
4% DV
Carbs
51g
17% DV
Fiber
2g
10% DV
