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Old 11-17-2006, 07:28 AM   #31
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Quote:
Originally Posted by jackieba View Post
Kevin,
I only have not/starch--would you sub that one for one in place of not/sugar?

This is definitely on my menu for T Day.
I sub it measure for measure when I am out and see little to no difference in almost all applications. I cant say for certain but I think it is very close to the same formula and they just use less for the starch applications. If you look at the ingredient list they are the same and in the same order.

point being it is close enough for horseshoes and hand grenades
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Old 11-20-2006, 10:05 AM   #32
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Originally Posted by Kevinpa View Post
when I run out of not/Sugar I sub not/starch.

if not either of those then polyD i guess and the tweak zone....

Kevin, I would really like to make this for Thanksgiving but do not have any of the products mentioned except for polyD. Can you give me the tweaks I would need to make this work. Thanks in advance Cindy
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Old 11-20-2006, 10:16 AM   #33
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Kevin, I would really like to make this for Thanksgiving but do not have any of the products mentioned except for polyD. Can you give me the tweaks I would need to make this work. Thanks in advance Cindy
Cindy I will say this again that I have never tested this but, If I were going to use polyd I would use 1 Tablespoon or less......the first amount that came to mind was 2 teaspoons. Either polyd or the not/sugar are just being used to get some of the sugar mouthfeel back that you loose from using splenda.

HTH
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Old 11-20-2006, 11:29 AM   #34
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jackieba, yes, the custard cups need less time than the rest in a casserole dish. I'd take a peek 10 minutes early and check for browning of the top layer.

I know 'cause I really browned my custard cup portions. . .not too too brown, but I'd take'm out earlier next time!
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Old 11-21-2006, 01:50 PM   #35
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Cindy I will say this again that I have never tested this but, If I were going to use polyd I would use 1 Tablespoon or less......the first amount that came to mind was 2 teaspoons. Either polyd or the not/sugar are just being used to get some of the sugar mouthfeel back that you loose from using splenda.

HTH
Thanks for the information and have a most blessed Thanksgiving. Cindy
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Old 10-16-2007, 06:30 PM   #36
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[COLOR="Red"]bump![/COLOR]
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Old 10-18-2007, 06:04 AM   #37
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I just bought a bunch of delicata squash mainly for this recipe. Our groc only carries them for Halloween so I have to stock up. Plan to make it several times over the winter months. We love it.
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Old 10-18-2007, 06:13 AM   #38
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When I was at Walmart earlier this week I saw they had a bin full of delicata with at least 150 in it. After all the squash I bought there last year I hope they are not expecting me to buy them all this year.......
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Old 10-18-2007, 07:33 AM   #39
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I think I need to cook and freeze a bunch this year! Since I have no garden!!!

Great veggie.
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Old 10-18-2007, 07:48 AM   #40
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[COLOR=Red]That's funny Kevin!
I was in my WalMart yesterday, and couldn't find a one!! I think they sent them all to you!!!!

I found and bought 2 at King Sooper a week or so ago. I think they had 1 or 2 more at the time. Wish now I'd gotten them too. I haven't had a chance to get back in there again to see if they have any more. They are the only ones I've seen so far. Didn't see any last year. (Someone may have had them when I wasn't in there of course.) We just don't get much of a variety here.
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Old 10-18-2007, 06:40 PM   #41
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[COLOR="Red"]I cannot believe I found delicata and sweet dumpling squash tonight in this one horse town! I have been looking for a couple of days and ran across them accidentally.....I am so excited! Publix rocks!

I'm gonna try this sweet potato casserole recipe[/COLOR]
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Old 10-18-2007, 07:06 PM   #42
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in this one horse town!
Whats the horses name? Sorry I couldn't resist.
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Old 10-19-2007, 03:38 AM   #43
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Whats the horses name? Sorry I couldn't resist.
[COLOR="Red"]*snort* [/COLOR]
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Old 10-19-2007, 06:27 AM   #44
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Billie,
At our Walmart (which is a small one) they throw alot of "decorative" winter squashes like delicata, acorn and sweet dumpling together and you have to pick through it to find what you want. If you don't see any, ask--atleast they'll know you're interested. I did notice they had more delicata this year than last--maybe cause I bought all they had last year and I'm doing the same this year (wonder if that means they'll get more next year).
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Old 10-19-2007, 10:14 AM   #45
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[COLOR=Red]Thanks Jackie! I didn't look too closely in the decorative squash bin.
I check that out closer next time in in the store. Whenever that will be. Don't go to town (stores at least) very often. Maybe I'll go back in Sunday after church.
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Old 11-04-2007, 02:46 PM   #46
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Bumping for the holidays.

I will make in custard cups again. . .for sweet lil ole me--LC me that is!
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Old 11-04-2007, 04:41 PM   #47
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I think I need to cook and freeze a bunch this year!
I'd like to do the same thing. Have you frozen them before? Do I cook and freeze it mashed? I did have good luck freezing the casserole last year, and plan to make it again this year, but I want to have the squash later in the year for the hashbrown recipe Kevin shared, but if I have to freeze it already cooked I don't know how that will turn out.
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Old 11-04-2007, 04:54 PM   #48
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I'd like to do the same thing. Have you frozen them before? Do I cook and freeze it mashed? I did have good luck freezing the casserole last year, and plan to make it again this year, but I want to have the squash later in the year for the hashbrown recipe Kevin shared, but if I have to freeze it already cooked I don't know how that will turn out.
Here is an experiment I did with freezing squash in this post and then about 4 or 5 post later.

http://www.lowcarbfriends.com/bbs/lo...ml#post9386968
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Old 11-04-2007, 05:28 PM   #49
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Thanks Kevin, and, well, DARN!
But now I know. I'll just have to get my fill of Squash Browns while the gettin' is good.

I'm sure you answered this question too, but I haven't run across it--how long will an uncooked squash keep?
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Old 11-04-2007, 05:57 PM   #50
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Thanks Kevin, and, well, DARN!
But now I know. I'll just have to get my fill of Squash Browns while the gettin' is good.

I'm sure you answered this question too, but I haven't run across it--how long will an uncooked squash keep?
In a cool dry place raw squash will last a couple months, less if the stem has been removed.
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Old 11-23-2007, 08:12 PM   #51
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Kevin,

I made this recipe for Thanksgiving and it was absolutely delicious! Thanks for the recipe, I will use it for many years to come. It was a big hit.

gs
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Old 11-24-2007, 06:05 AM   #52
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I also made this for Thanksgiving day. It was out of this world. We love it.

Ess
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Old 11-24-2007, 07:17 AM   #53
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I also made this for Thanksgiving and everyone raved about it. Thanks for the recipe.
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Old 11-24-2007, 07:55 AM   #54
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The Eade's made this dish on their show the other day. I made this except, after I baked to soft stage, I added brown diabetsweet,sf pancake syrup and lots of butter to the casserole dish before baking. It is very close to my candied yams. I didn't add the salt and pepper.




Butternut Squash Casserole
Serves 6
6.5 grams each

Ingredients
2 large butternut squash
2 tablespoons butter
2 teaspoons cinnamon
1 packet Splenda
1 teaspoon coarse salt
˝ teaspoon black pepper

Directions

Cut the stem end from the squash, halve them lengthwise, remove the seeds, and place the cleaned squash halves on a roasting pan.
Place the butter, cinnamon, Splenda, and spices in the cavities, dividing the ingredients equally among the four squash halves.
Roast at 400 degrees for about an hour, until very soft.
Allow to cool slightly and scrape the cooked pulp into a blender or food processessor.
Process in pulses until smooth.
Taste for seasoning and adjust to your liking.
Turn mixture into an ovenproof baking dish.
Return to oven at 325 degrees for 15 – 20 minutes to warm through.
Serve immediately, or hold, covered in a warm oven or over a pan of simmering water for up to 30 minutes
Top with low-carb marshmallows, if desired, and place under oven broiler for about 2-3 minutes to brown marshmallows. (optional)
Nutritional Facts 9.2 total carbs 2.7 fiber 6.5 net carbs 68 calories 0.8 protein
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Old 10-11-2008, 12:10 PM   #55
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Quote:
Originally Posted by Kevinpa View Post
3 cups cooked and mashed Delicata Squash
1/2 cup heavey cream
1/3 cup melted butter
2 T. not/Sugar
2 T. granular erythritol
1 splenda quick pack
1/2 t. salt
2 eggs
1 t. vanilla

Topping
1 T. not/Sugar
1 T. granular erythritol
2 T. brown diabeti sweet
16 drops sweetzfree (3/4 cup equivilent)
1/3 cup softened butter
3/4 cup chopped pecans

Beat eggs slightly, then add vanilla, salt, heavy cream, sweeteners, butter, and squash into a mixing bowl and mix well.
Pour into a greased 1 1/2 quart casserole dish.
Combine topping ingredients together then crumble over top of squash mixture.

Bake 30 minutes in a pre-heated 350 degree oven until topping is golden brown.

yeild 8 servings approx 4 carbs each

This is on my Thanksgiving table this year



Hey Kevin...bumping this up for the holidays...I cannot find Delicata squash at all for years around this rural community...my local walmart has Sweet Dumpling..will it be ok to use that is this casserole?

HUGS!
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Old 10-11-2008, 02:15 PM   #56
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Hey Kevin...bumping this up for the holidays...I cannot find Delicata squash at all for years around this rural community...my local walmart has Sweet Dumpling..will it be ok to use that is this casserole?

HUGS!
you sure can Mac.

I split them in half....scoop out seed then microwave the inside half down for 10 to 15 min depending on size....then scoop out pulp with spoon.
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Old 10-27-2008, 02:34 PM   #57
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Can anyone tell me what the purpose of the not sugar is? Is it just a thickener? If so, is it really needed? Wouldn't the eggs hold it together like a casserole?
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Old 10-27-2008, 04:21 PM   #58
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Can anyone tell me what the purpose of the not sugar is? Is it just a thickener? If so, is it really needed? Wouldn't the eggs hold it together like a casserole?
Before I ever posted this recipe I made this without it. My family's opinion was that it had a good taste but was too loose and had the slightest bit of cooling effect. I was having HC company over that year and didn't want either of those two conditions so I made it again with the not/Sugar and got a thumbs up from everybody including the company that day. If those two things don't bother you then try it without the not/sugar. It might be acceptable to you. Although I don't really recommend it.

Last edited by Kevinpa; 10-27-2008 at 04:23 PM..
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Old 10-27-2008, 06:24 PM   #59
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[COLOR="DarkGreen"]KevinPa~ I don't have the Sweetzfree, and not sure I want to get it for 16 drops. What could I do to replace it? I'm probably going to use your yacon faux brown sugar recipe (that or the WheyLow brown). Everything else I have.
Thanks in advance- you are one of our life savers here in LCF Land![/COLOR]
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Old 10-27-2008, 07:22 PM   #60
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[COLOR="DarkGreen"]KevinPa~ I don't have the Sweetzfree, and not sure I want to get it for 16 drops. What could I do to replace it? I'm probably going to use your yacon faux brown sugar recipe (that or the WheyLow brown). Everything else I have.
Thanks in advance- you are one of our life savers here in LCF Land![/COLOR]
Any kind of sweetener that you normally use will work here. I don't use sweetzfree anymore so I sub 3/4 tsp quik packs for it now.
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