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Recipe Ingredients

  • 2 (12-oz.) pkg. frozen butternut squash, thawed
  • 1 cup chopped frozen chunked pineapple, thawed and divided
  • 1/3 cup packed brown sugar
  • 1/4 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 2 refrigerated egg whites
  • 2 Tbsp. sweetened, flaked coconut, toasted

Recipe Directions

  • Preheat oven to 375°F. Coat a 1-quart casserole dish with nonstick cooking spray. In a large bowl, combine all ingredients except 1/4 cup chopped pineapple and the toasted coconut.
  • Pour into casserole dish.
  • Sprinkle with the remaining 1/4 cup pineapple then cover and bake 45 to 50 minutes, or until center is set.
  • Remove from oven, uncover and sprinkle with toasted coconut.

NOTE: To toast coconut, sprinkle on baking sheet and bake in a preheated 350°F oven 4 to 5 minutes or until golden.

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