Source: Marlene Koch

Butternut squash serves as an indistinguishable and delicious stand-in for sweet potatoes in this soufflé.

Servings

Souffle
3 egg whites
0.5 tsp vanilla extract
0.67 cup SPLENDA® No Calorie Sweetener, granulated
2 lb butternut squash , cooked, mashed
1 raw large eggs
0.33 cup reduced fat sour cream
1 tbsp margarine , melted
0.75 tsp ground cinnamon
1 tsp low sodium baking powder
0.25 tsp salt

Topping
2 tbsp white all purpose flour
3 tbsp chopped pecans
1 tbsp margarine , melted
0.25 tsp ground cinnamon
3 tbsp SPLENDA® No Calorie Sweetener, granulated

1 Preheat oven to 350°F. Coat a 2-quart casserole or soufflé dish with nonstick cooking spray.
2 Prepare the squash: first, prick squash with a knife in several places and place in microwave (whole). Microwave on high for 8 to 10 minutes. Remove and cut squash in half lengthwise. When cool enough to handle, scoop out seeds.
3 Place halves, cut-side down, in a glass baking dish; add 1/4 cup of water, cover tightly with plastic wrap (or lid), and place back in microwave for 10 more minutes or until flesh is very soft. Scoop out flesh into large bowl.
4 Add remaining soufflé ingredients and beat until well blended. Spoon into baking dish and smooth the top.
5 In a small bowl, combine all topping ingredients with a fork or fingers until crumbly. Cover top of soufflé with crumb mixture.
6 Bake for 30 to 35 minutes until soufflé puffs up in center and top is well browned.