After supper I scooped the squash out into my mixing bowl and started mashing it up with the KitchenAid. Thought I'd add some butter, cinnamon (great for blood sugar control!), and DiabetiSweet brown sugar sub. Hmmm, thought I, it looks almost creamy...maybe it can be dessert. So I added a generous scoop (1/2c or so) of full-fat ricotta to cream it up a bit, then some ground cloves, since I was out of pumpkin pie spice and nutmeg both (how could that happen??)...some SF vanilla syrup...a little xylitol (because a combination of sweeteners always tastes better)...and finally some heavy cream (1/4c-ish). Then I combined it and turned the mixer on high until it got almost fluffy - certainly much lighter.
This is DEFINITELY a keeper recipe. Made enough for 4 generous servings. I don't know the carb count but the carbiest part of it was the squash. Next time I'll try it with that can of pumpkin that's been sitting in the cupboard since last Thanksgiving.