Butternut Squash Casserole
Serves 6
6.5 grams each

Ingredients
2 large butternut squash
2 tablespoons butter
2 teaspoons cinnamon
1 packet Splenda
1 teaspoon coarse salt
½ teaspoon black pepper

Directions

1. Cut the stem end from the squash, halve them lengthwise, remove the seeds, and place the cleaned squash halves on a roasting pan.
2. Place the butter, cinnamon, Splenda, and spices in the cavities, dividing the ingredients equally among the four squash halves.
3. Roast at 400 degrees for about an hour, until very soft.
4. Allow to cool slightly and scrape the cooked pulp into a blender or food processessor.
5. Process in pulses until smooth.
6. Taste for seasoning and adjust to your liking.
7. Turn mixture into an ovenproof baking dish.
8. Return to oven at 325 degrees for 15 – 20 minutes to warm through.
9. Serve immediately, or hold, covered in a warm oven or over a pan of simmering water for up to 30 minutes
10. Top with low-carb marshmallows, if desired, and place under oven broiler for about 2-3 minutes to brown marshmallows. (optional)