Maple-Pumpkin Butternut Squash Bake

Sometimes I feel like I come up with the best things when I'm on my own, just me and the kitchen.

Which was probably good today, seeing as after I created this masterpiece, I was running around shrieking "I can't believe I did this!" like Rapunzel.

This tastes like sweet potato pie, creamy butternut squash, and pumpkin pie all in one. It has a pumpkin pie flavored, textured, maple-baked crusted topping, with soft butternut squash filling.

 

My kitchen now smells like all the best scents of fall. Oh heaven. 

This recipe is for a single serving, and makes one ramekin dish full. You get this pie all to yourself - I wouldn't want to share anyway!
You can always double the recipe and make two, though.

Ingredients:
98g cubed/cut up butternut squash

Crusted topping:
3 tbsp canned pumpkin
2 tbsp splenda
1 tbsp milk (I used unsweetened coconut)
1 tbsp all purpose flour
1 tsp + 1/2 tsp eggbeater
1/4 tsp baking powder
pinch of salt (about 1/8 tsp)
1/4 tsp vanilla extract
1/4 tsp cinnamon (or more!)

1 tbsp maple syrup

Instructions:
Preheat oven to 400.
Place butternut squash in a ramekin that has been lightly sprayed with nonstick spray. Set aside. Combine all ingredients except the maple syrup into bowl and stir vigorously. Spoon mixture overtop the sweet potatoes evenly. Then top with the tablespoon of maple syrup evenly.
Bake for 35-40 minutes (until top is browned and firm to touch and squash is completely soft).
Take out of oven and serve warm.

Nutritional info: 98 calories