Cheesy Butternut Bake

From Hungry Girl 200 Under 200, by Lisa Lillien (Hungry Girl)

4 Servings

• 4 cups cubed butternut squash
• 2 wedges The Laughing Cow Light Creamy Swiss Cheese, room temperature
• ¾ cup diced onion
• ¼ cup fat-free liquid egg substitute
• ½ teaspoon salt
• ¼ teaspoon chili powder
• ⅛ teaspoon black pepper

Preheat oven to 350° F.

Place squash in a large microwave-safe bowl with ¼ cup water. Cover and microwave for 6 minutes. Once bowl is cool enough to handle, uncover and drain any excess water. Set aside.

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.

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

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

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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