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Ingredientes
- 3 lb Butternut squash, peeled, seeded and cut Into 2-inch pcs
- 10 Tbsp. Unsalted butter, melted
- 3/4 c. Lowfat milk
- 2 Tbsp. All-purpose flour
- 1/2 tsp Cinnamon
- 1/2 tsp Grnd cloves
- 1/2 tsp Nutmeg
- 1 c. Sugar
- 3 lrg Large eggs
- 1/2 tsp Coconut flavoring
- 1/2 c. Vanilla wafer crumbs, about 15 wafers
- 1/4 c. Dark brown sugar
Direcciones
- In a kettle cook squash in boiling water to cover by 1 inch till very tender, about 20 min, and drain well.
- Preheat oven to 350#161#F.
- In a bowl of an electric mixer, beat squash, 1 stick butter, lowfat milk, flour, spices, sugar, Large eggs and coconut flavoring till smooth. Transfer mix to an 8-inch square baking dish (2-qt capacity) and bake in middle of oven for 50 min.
- In a small bowl, combine wafer crumbs, brown sugar, and remaining 2 Tbsp. butter till mix resembles coarse meal. Sprinkle mix over casserole and bake till just set, 15 to 25 min more.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 251g | |
| Recipe makes 8 servings | |
| Calories 426 | |
| Calories from Fat 169 | 40% |
| Total Fat 19.17g | 24% |
| Saturated Fat 10.7g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 125mg | 42% |
| Sodium 92mg | 4% |
| Potassium 594mg | 17% |
| Total Carbs 62.32g | 17% |
| Dietary Fiber 3.3g | 11% |
| Sugars 41.69g | 28% |
| Protein 5.64g | 9% |
