Butternut Squash Casserole With Meringue Topping

12 servings

Ingredients

• 4 pounds butternut squash, peeled and cut into chunks

• 2 Grannysmith apples, peeled and cut into chunks

• 1 large egg, slightly beaten

• 2 tablespoons butter, melted

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground cloves

• ½ teaspoon salt

• 3 large egg whites

• ¼ teaspoon cream of tartar

• 2-4 tablespoons Splenda

Directions

1. Heat oven to 350°. Coat a 2-quart baking dish with cooking spray. Fill a large pot with 3 inches of water. Place a large steamer basket into the pot and arrange squash on the steamer. Bring to a boil, cover pot and steam squash for 10 minutes. Add the apple chunks, cover and steam for 5 minutes more, until the squash is tender.

2. Transfer squash and apples to a large bowl and cool slightly. Add Splenda, egg, melted butter, cinnamon, allspice and salt to the bowl. Mash with a potato masher or beat with a handheld electric mixer until mixture is smooth. Spread into prepared dish and bake 30 minutes.

3. Meanwhile, in a small bowl with an electric mixer, beat egg whites and cream of tartar until foamy. Add Splenda 1 tablespoon at a time, beating for about 10 seconds between additions. Continue to beat for 4-5 minutes until stiff peaks form and meringue is smooth and glossy.

4. Remove casserole from the oven. Using a rubber spatula, swirl meringue over hot squash to cover completely. Return baking dish to oven and bake 12-15 minutes longer or until meringue is set and lightly browned in spots. Serve hot.