Ricotta Butternut Squash

A delicious recipe for either the puree (just thin further with skim milk) or the mushy phase.

INGREDIENTS:
1 Lg Butternut Squash
2 Tbsp Margarine (I used "I Can't Believe it's not Butter)
3 Tbsp Splenda Brown Sugar
1 Tsp Cinnamon
1 Cup Fat Free Ricotta


DIRECTIONS:
1. Pre-Heat oven to 350 degrees.
2. Cut squash in half lengthwise, and scoop out all seeds and membrane.
3. Place both pieces of cut squash face down on shallow baking dish.
4. Add Water to baking dish to about 1/2" depth.
5. Place in oven for about 1-1/2 hours or until squash is very soft.
6. Remove from oven, and carefully scoop out cooked squash into mixing bowl.
7. Add 1 C FF Ricotta, 3 Tbsp Splenda Brown Sugar, 2 Tbsp Margarine, 1 Tsp Cinnamon.
8. Beat with electric mixer until it reaches the consistency of mashed potatoes.  (Add a little skim milk if too thick).  Serve
9.  Serving idea:  For a sweet dessert like treat, spoon into small ramikens and top with a dollop of Fat Free/Sugar Free Cool Whip.  Enjoy!!