Carol L. Cain
Butternut Squash Casserole
2 cups cooked butternut squash 2 large eggs beaten 1/2 cup skim milk 2 tbsp plus 2 tsp reduced cal margarine melted 2tbsp shredded coconut 1 tsp vanilla extract 1/2 tsp ground ginger granulated sugar or substitute 2 tsp preheat oven 350*f spray 1 1/2 quart casserole with non stick cooking spray set aside. in large bowl combine all ingredients until thoroughly blended pour into casserole. in e until set 50 to 60 min (microwave on medium 12 min, then pour into prepared casserole bake until set 50 to 60 min (microwave on med 12 min, then high 3 min, let stand 2 min) makes 4 serving ( enjoy this tastes like candy)