Cheesy Butternut Bake

Categories: healthy, not tried, side

Ingredients

• 4 cups cubed butternut squash
• 2 wedges the laughing cow light original swiss cheese, room temp
• 3/4 cup sliced onion
• 1/4 cup fat-free liquid egg substitute
• 1/2 teaspoon salt
• 1/4 teaspoon chili powder
• 1/8 teaspoon black pepper

Directions

1. Preheat oven to 350 degrees.

2. Place squash in a large microwave-safe bowl with a 1/4 cup water. Cover and microwave for 6 minutes. Once bowl is cool enough to handle, uncover and drain any excess water. Set aside.

3. Place onion in a small microwave-safe dish with 2 tablespoons water. Cover and microwave for 3 minutes. Let cool slightly, uncover and drain any excess water. Set aside.

4. Place squash in a blender. Add all of the other ingredients except for the onion. Pulse until thoroughly mixed but not liquified.

5. Remove blender from base and stir in onion. Transfer mixture to a small casserole dish sprayed with nonstick spray.

6. Bake in the oven for 35 to 40 minutes, until edges of the squash casserole begin to brown. Serve with a spoon as you would mashed potatoes.

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