Enjoy the Season with Seasonal Butternut Squash
By Margaret Furtado, MS RD LDN CYT and Joseph Ewing, RD LDN
The last half of the year is upon us, so it's time to get the crock pots out and get the whole house simmering with hearty, delicious aromas! Chef Joseph Ewing and I, authors of The Complete Idiot's Guide to Eating Well After Weight Loss Surgery, are happy to bring you this delicious, nutritious squash recipe.
This recipe is a slow-cooker butternut squash bread pudding. Who knew you could have such a delicacy like this and still be weight conscious? The crock pot does the work for you, so you can have your pudding and eat it too!
Slow Cooker - Butternut Squash Bread Pudding
Cook Time: 2 Hours 45 Minutes
1 1/2 cups light vanilla soy milk
3/4 cup butternut Squash puree
1/4 cup Brown Sugar Splenda
1/4 cup Splenda
1 1/2 cups liquid egg substitute
1 (6 oz container) vanilla Greek yogurt
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground allspice
1/4 tsp. ground cloves
5 cups whole wheat bread, cut into approximately 1-inch cubes
1/2 cup coarsely chopped walnuts
1. Spray a 4 quart or larger slow cooker with cooking spray.
2. Put cubed bread in the greased slow cooker.
3. Whisk together, in a separate bowl, light vanilla soy milk, butternut squash puree, Splenda, liquid egg substitute, vanilla Greek yogurt, salt, cinnamon, ginger, allspice and cloves.
4. Pour liquid ingredients over the bread and allow to sit for 5 – 10 minutes.
5. Cover, and cook for 2 1/2 hours, or until a toothpick comes out clean.
6. Remove cover and cook on high for 10 minutes. Turn off and cover. Serve warm.
Calories 190, Total Fat 6 g, Saturated Fat 0.5 g, Cholesterol 0 mg, Sodium 360 mg, Dietary Fiber 8 g, Sugar 7g, Protein 12 g