Sherried Squash Bake

maryd523

I got this recipe out of a cookbook called, "Eat Up, Slim Down". I made it last night for a friend, and it was DELICIOUS!! I will definitely be making it during the holidays as a candied yam, sweet potato alternative, but it's nice right now, too, with the changing weather. I used butternut, sherry, and almond milk, and it was lip-smacking good.

Sherried Squash Bake

"This comforting casserole makes a satisfying accompaniment to roast poultry. And hard-skinned winter squash can be used, such as butternut, buttercup, acorn, or hubbard."

2 pounds butternut squash, peeled, seeded, and cubed
1/2 cup fat-free milk (I used unsweetened almond milk)
2 tablespoons unbleached or all-purpose flour
1 egg
2 tablespoons cream sherry or apple juice
1/3 cup packed brown sugar
1/2 teaspoon salt
1/4 teaspoon ground white or black pepper
1/8 teaspoon cinnamon

In a covered saucepan, heat 1" of lightly salted water to boiling. Place squash in a steamer basket and insert into the saucepan. Cover and simmer 7 minutes, or until very tender.

Preheat oven to 325F. Spray a 9x9 baking dish.

In a large bowl with a mixer at medium speed, beat squash, milk, flour, egg, sherry, or apple juice, brown sugar, salt, and pepper. (I added the cinnamon to the mix as well).

Spoon into dish and sprinkle with cinnamon (I sprinkled with a little brown sugar instead). Bake 30 minutes or until a wooden pick comes out clean.

Makes 8 servings.

Per serving: 97 calories, 3 g protein, 20 g carbs, 1 g fat, 27 mg cholesterol, 155 mg sodium

Joannguido

sounds yummy. printed it out and will try it. Thanks

Mustangsally1000

sounds wonderful. Thanks for the post!

wadesha

never had squash but i'll try it