Apple and Squash Bake
This is a recipe that combines all the best flavors of fall. Great for a Thanksgiving dinner instead of candied yams.
1/3 cup Splenda® Granulated No Calorie Sweetener
1 teaspoon molasses
1/4 cup light butter
2 tablespoons all-purpose flour
1 teaspoon salt
½ teaspoon ground mace
2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch slices
2 large apples, cored and cut into 1/2-inch slices
- Preheat oven to 350°F (175°C).
- In a medium bowl, stir together Splenda® Granulated Sweetener, molasses, butter, flour, salt, and mace.
- Arrange squash in a lightly greased 13x9x2-inch baking dish. Top with slices of apple, then sprinkle with the sugar mixture. Cover with a lid or aluminum foil.
- Bake for 50 to 60 minutes in the preheated oven, or until squash is tender.
Makes 8 (3/4 cup) servings.
Nutritional Information Per Serving (3/4 cup): Calories 120 | Calories from Fat 30 | Fat 3.5g (sat 2.0g) | Cholesterol 10mg | Sodium 340mg | Carbohydrates 24g | Fiber 4g | Sugars 9g | Protein 2g.
Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.