|Butternut squash||1 Pound, peeled, seeded and cubed|
|Fat-free egg substitute||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1⁄4 Teaspoon|
|Grated nutmeg||1⁄8 Teaspoon|
|Tart apple||1⁄2 (Such As Winesap)|
|Margarine||1 Tablespoon, melted|
|Maple syrup||1 Tablespoon|
Steam the squash until very tender, about 10 minutes.
Transfer to a food processor.
Add the egg, cinnamon and nutmeg.
Puree, then transfer to a large bowl.
In a separate bowl, beat the egg whites with clean beaters until stiff.
Fold into the squash.
Coat a 1-quart baking dish with no-stick spray.
Spread the squash in the dish, smoothing the top with a rubber spatula.
Peel and core the apple.
Cut into paper-thin slices.
Arrange the slices in a circle atop the squash.
In a cup, mix the margarine and maple syrup.
Pour over the apples.
Bake at 350° for 30 minutes, or until golden and slightly puffed.