Magic Butternut Squash Fudge

 

 Mini Sugarfree Marshmallows On Top

 

 Magic Butternut Squash Fudge

1 Butternut Squash

2/3rd cup Browned Truvia

1/2 stick of Butter

2 T cocoa

1/4 cup Cream

1 cup pulverized Catalina Crunch Dark Chocolate Cereal 

1 bar Lilys Original Chocolate (optional)

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, cocoa, butter, cream, Lilys 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.