Streusel Topped Butternut Squash Recipe
Ingredients
| Butternut squash | 1 | |
| Unsweetened applesauce | 1/2 Cup (16 tbs) | |
| 1/3 cup maple brown sugar low-fat yogurt | ||
| Salt | 1/2 Teaspoon | |
| Ground cinnamon | 1/4 Teaspoon | |
| Vegetable cooking spray | ||
| 1/2 cup wheat bran flakes cereal, slightly crushed | ||
| Brown sugar | 3 Tablespoon | |
| 2 teaspoons reduced-calorie margarine, melted | ||
Directions
Wash squash; cut in half lengthwise.
Place, cut side down, in an 11x7x1 1/2-inch baking dish.
Add water to pan to depth of 1/2 inch.
Cover and bake at 400° for 50 minutes or until squash is tender.
Drain.
Let cool.
Remove and discard seeds.
Scoop out pulp, and place in a medium bowl; discard shells.
Add applesauce, yogurt, salt, and 1/4 teaspoon cinnamon.
Beat at medium speed of an electric mixer until smooth.
Spoon mixture into a 1-quart baking dish coated with cooking spray.
Combine cereal and remaining ingredients in a small bowl; stir well.
Sprinkle over squash mixture.
Bake, uncovered, at 400° for 15 to 20 minutes or until thoroughly heated.
Place, cut side down, in an 11x7x1 1/2-inch baking dish.
Add water to pan to depth of 1/2 inch.
Cover and bake at 400° for 50 minutes or until squash is tender.
Drain.
Let cool.
Remove and discard seeds.
Scoop out pulp, and place in a medium bowl; discard shells.
Add applesauce, yogurt, salt, and 1/4 teaspoon cinnamon.
Beat at medium speed of an electric mixer until smooth.
Spoon mixture into a 1-quart baking dish coated with cooking spray.
Combine cereal and remaining ingredients in a small bowl; stir well.
Sprinkle over squash mixture.
Bake, uncovered, at 400° for 15 to 20 minutes or until thoroughly heated.
Chef
