Toasted Marshmallow and Butternut Squash Bake

We are seriously obsessed with the fall season.  Fall brings delicious food but that doesn't mean you have to cut on taste or cheat your diet.  Butternut squash is super healthy and is perfect to bring into your fall food list.  This gourd is low in fat and high in potassium and vitamin A.  Due to the antioxidant levels, the butternut squash can actually help prevent inflammation; perfect for those after-workouts when you worked out just a little too hard! 

Try our new butternut squash dessert recipe for some fall fun! 

Toasted Marshmallow and Butternut Squash Bake

1 medium or large butternut squash

1 medium sweet potato

2 tablespoons Splenda brown sugar

1-2 tablespoons orange juice

1 teaspoon vanilla extract

1 tsp cinnamon

1 cup of mini marshmallows

Preheat oven to 350 degrees.

Prepare the butternut squash:

Peel the outer skin off the butternut squash.

Cut in half and remove the seeds and pulp. 

                   

                            Cut into cubes. 

Cut the sweet potato in quarters. 

Roast the butternut squash and the sweet potato in the oven until fork tender.

In a mixer, with the whip attachment, whip the roasted sweet potato and butternut squash until mashed/pureed. 

Add in orange juice, cinnamon, brown sugar, and vanilla.  Blend together.

Pour into a baking dish. 

Bake for about 10 minutes.  Then take out of the oven and top with marshmallows.  Cook until marshmallows are toasted.

Serve warm.  SO GOOD! 

Super low-fat dessert! That's great!

Let us know if you tried our low-fat dessert and what you thought!  

XOXO, 

J&L