serves 6 ( 4 points +)
- 1 ( 1.5 lb) butternut squash, cut in half and seeded
- 1 egg
- ¼ c. light stick butter
- 2 T. flour
- ¾ tsp. salt
- ¼ tsp. cinnamon
- ¼ c. + 2 T. sugar, divided
- 2 egg whites
Set out 2 eggs to come to room temperature ( for the egg whites)
Preheat oven to 400 degrees. Place squash, cut side down on a baking sheet. Cook until soft and tender. ( about 45 minutes to 1 hour). Reduce oven temperature to 350 degrees.
Remove squash from skin. Place in a large mixing bowl. Add egg, butter, flour, salt, cinnamon and ¼ c. sugar. Beat until smooth.
Spray 6 ramekin dishes with cooking spray.
In a mixing bowl, beat two egg whites until soft peaks form. Gradually add 2 T. sugar and beat until stiff peaks form. Fold into squash mixture. Pour into ramekins and bake until center is set and tops are puffed. ( 20-30 minutes). Serve immediately.