It may sound too good to be true, but the butternut squash pie that I made this week was delicious and healthy. I was craving something sweet and the Girl Scout cookies I had in my pantry were calling my name. As much as I would like to sit down and eat the entire box of Samoas, bathing suit season is coming up.
I scavenged my pantry, looking for something to satisfy my sweet tooth to no avail. I did however see a box of Fiber One Caramel Squares cereal and a frozen block of butternut squash, so I decided to get creative. The secret to losing weight and keeping it off is to create delicious, decadent foods that satisfy you without making you feel deprived. No one can stick to a diet if they feel deprived.
Butternut squash is a staple in my house. After reading every Hungry Girl book, I’m no stranger to the miracle of butternut squash.
Butternut squash has 10,630 IU vitamin A per 100 grams, which is 354 percent of our recommended daily value (RDA.) Butternut squash is also filled with poly-phenolic flavonoid compounds, which are powerful antioxidants. Butternut squash is also loaded with vitamin C, E, K, B6, folate and thiamin. Even though butternut squash as no fat, it has more than 30 micrograms of omega-3 fatty acids and over 22 mcg of omega-6 fatty acids. Butternut squash is an excellent weight loss food because of the high fiber content and low calories.
I used frozen Bird’s Eye Butternut Squash in this recipe, which is great because it is available year-round and it is already pureed for you. Simply heat it up in the microwave for five minutes and you have the perfectlyu pureed butternut squash. Try out this healthy butternut squash pie recipe that I made up and let me know what you think.
- One 12-ounce box Birds Eye Cooked Winter Squash
- 1 cup unsweetened vanilla almond milk
- ¾ cup Splenda
- 1 egg
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- 1/8 tsp. salt
- 2 cups Fiber One 80-calorie Honey Squares Cereal
- 1 Tbsp. Promise butter spread
- 2 Tbsp. Sugar-free applesauce
- 1 tsp. cinnamon
Preheat the oven to 350 degrees. Combine cereal, butter, applesauce and cinnamon in a food processor and pulse until combined.
Spray 9-inch pie pan with nonfat cooking spray and press crust mixture in pan.
Combine filling ingredients in a large mixing bowl and mix well. Pour into pie crust and bake for 45 minutes. Allow pie to cool completely and refrigerate for several hours. Serve with a dollop of fat-free whipped topping.
Let me know if you try out the recipe! For more low-calorie recipes, check out my new book Culinary Duct Tape: Greek Yogurt: Just as versatile, not as tacky, available now on Amazon!