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Butternut Squash Casserole

Who doesn’t love Sweet Potato Casserole with a brown sugar and gooey marshmallow topping on Thanksgiving!?! Swapping out the Sweet Potato for low carb Butternut Squash is an amazing way to still enjoy this decadent side dish completely guilt free!!

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Yields 8 Servings
Macros for 1 Serving: 172 grams: p1/0f/c20
4 Pounds Cubed Butternut Squash (Trader Joes has 2-pound bags of pre chopped butternut squash)
40g Brown Sugar
60g Mini Marshmallows
Pumpkin Pie Spice
Liquid Stevia
Pre-heat oven to 450.  Line a baking sheet with aluminum foil and spray with cooking spray.
Pour butternut squash on to your baking sheet and spray squash with cooking spray. Season with cinnamon, pumpkin pie spice and salt to taste. Mix with your hands so all sides of squash are coated with seasoning. Bake for 30 minutes or until squash is very tender.
Once squash is done, transfer into a large bowl and mash or transfer to a food processor and blend until smooth. Add 2 squirts of liquid stevia to mashed butternut squash and stir.
Transfer mashed butternut squash to a 8×8 baking dish. Sprinkle brown sugar over the top of the mixture and top with mini marshmallows.  Sprinkle the tops with cinnamon and broil on low for 2-3 minutes keeping a close eye on your casserole. You want the marshmallows to get dark and gooey!
Remove from the oven and enjoy!


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