Caramelized Butternut Squash and Apples
2 Butternut Squash, peeled and cubed
2 Apples, thin slices (Pink Lady)
¼ cup Splenda Brown Sugar Blend
¼ cup no calorie baking sugar (Ideal sweetener)
Cinnamon
1 tsp butter extract
Sugar Free Syrup (Caramel or Vanilla)
Preheat oven to 400 degrees
In a large bowl, combine squash, apples, sugar, and extract.
Shake cinnamon to cover mixture.
Drizzle a few tablespoons of syrup over the mixture.
Stir ingredients together until squash and apples are well coated.
Pour the mixture onto a greased cookie sheet or low pan and spread evenly.
Cover with foil and cook for 30 minutes.
Remove the foil and cook for another 15-20 minutes.
Hints :
Watch apples to make sure they do not burn.
Leftovers refrigerate well – serve warm or cold.
2 Butternut Squash, peeled and cubed
2 Apples, thin slices (Pink Lady)
¼ cup Splenda Brown Sugar Blend
¼ cup no calorie baking sugar (Ideal sweetener)
Cinnamon
1 tsp butter extract
Sugar Free Syrup (Caramel or Vanilla)
Preheat oven to 400 degrees
In a large bowl, combine squash, apples, sugar, and extract.
Shake cinnamon to cover mixture.
Drizzle a few tablespoons of syrup over the mixture.
Stir ingredients together until squash and apples are well coated.
Pour the mixture onto a greased cookie sheet or low pan and spread evenly.
Cover with foil and cook for 30 minutes.
Remove the foil and cook for another 15-20 minutes.
Hints :
Watch apples to make sure they do not burn.
Leftovers refrigerate well – serve warm or cold.