Butternut Baked Pudding

By Nilson

Ingredients

• 3 pounds butternut squash (about 2 medium)
• 2 green apples
• 2 cups apple juice
• 1 Tablespoon plus 1 teaspoon butter flavored sprinkles or 2 Tablespoon butter
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup fat free egg substitute or 2 large eggs
• Topping
• 3 Tablespoons light brown sugar
• 3 Tablespoons toasted pecans

Preparation

Step 1

Peel and seed the squash, and cut the remaining flesh into cubes. Peel and slice apples. Place squash and apples and apple juice in a 4 quart pot, and bring to a boil over high heat. Reduce heat to low, cover, and simmer, stirring occasionally for 25 minutes or until squash is tender.

Drain off and discard juice. Add brown sugar butter sprinkles, cinnamon, and nutmeg to squash and mash with potato masher until smooth.

Place the egg into a small bowl and beat slightly and add 1/2 cup of squash. Return mixture to the pot and stir to mix. Mix together topping ingredients.

Coat a 2 quart casserole dish with nonstick cooking spray and transfer squash to dish. Sprinkle with topping and bake uncover at 350 45 to 50 minutes.