8 cups peeled and cubed butternut squash
2/3 cup light vanilla soy milk
2/3 cup sugar-free pancake syrup
1/2 cup granulated no-calorie sweetener (recommended: Splenda)
1/2 teaspoon salt
1 cup fat-free liquid egg substitute
1 teaspoon vanilla extract
2 teaspoons cinnamon
2 cups miniature marshmallows
Adding the ingredients in this order gives the squash enough time to cool before adding the egg substitute, which could begin to "cook" if added too early.
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