Butternut Squash Dessert

 

 

 

Its like a  low carb crustless pumpkin pie without the pumpkin pie spice. This one tastes like Oatmeal Cookies

 

 

 Butternut Squash Dessert

 

Base

 

1 Butternut Squash

2/3rd cup Browned Truvia

1/2 stick of Butter

1/4 cup Cream

 

 Flavoring

 

1 cup pulverized Catalina Crunch cereal*

1 t FLAVORING (see note)

Cut the squash in half lengthwise, remove seeds and put cut side down in a cookie sheet with 2 T Oil 

Bake at 350F for an hour till soft.

Scoop out the insides and mash with the sweetener, FLAVORING, butter, cream, cereal and place into a small square baking dish and cover with Pecans if desired, Bake about 25-30 mins. Place in fridge till cold

Serve.

 

 

* Catalina Crunch Makes These Flavors

Honey Graham

Cinnamon Crunch

Maple 

 

Pair those or Mix and Match with

 

Note:

Butterscotch Flavoring

Oatmeal Cookie Flavoring 

 Butter Pecan Extract