Hg’S I Can'T Believe It'S Not Sweet Potato Pie - Ww Points = 2 - cooking recipe

Ingredients

2 cups butternut squash (1 large squash)
1/2 cup Egg Beaters egg substitute, Original
1/3 cup light vanilla soymilk
1/3 cup sugar-free maple syrup
1 teaspoon cinnamon
1/4 cup Splenda granular
1 teaspoon vanilla extract
2/3 cup miniature marshmallow

Preparation

Preheat oven to 350 degrees.
Peel squash and cut into large chunks (removing seeds). Fill a large, microwave-safe dish with a half an inch of water. Place squash into dish and cover with plastic wrap. Microwave for approximately 8 minutes (and drain). Squash should be tender enough to mash, but not fully cooked. With a potato masher, food processor or fork, mash squash. Measure out 2 generous cups, lightly packed, and place in an oven-safe baking dish.
Add all ingredients except for marshmallows. Mix ingredients thoroughly, but do not over-stir; squash should still be pulpy.
Allow to cook for 45 - 50 minutes. Remove from oven, and disperse marshmallows over top of pie. Return to oven for 5 minutes, until marshmallows begin to brown. Allow to cool.