| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
American |
Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
md |
Acorn squash, (2-1/2 pounds) |
| 1/3 |
c |
1% low-fat milk |
| 2 |
tb |
Margarine |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
INSTRUCTIONS
Cut squash in half lengthwise, and discard seeds and membrane. Place the
squash, cut side down, in a vegetable steamer. Steam squash, covered, 25
minutes or until tender; let cool.
Scoop out the pulp from each squash half. Combine the squash pulp, milk,
and remaining ingredients in a small saucepan, and stir well. Place squash
mixture over low heat, and cook until thoroughly heated. Yield: 4 servings
(serving size: 3/4 cup).
Per serving: 125 Calories; 6g Fat (40% calories from fat); 2g Protein; 18g
Carbohydrate; 1mg Cholesterol; 215mg Sodium
NOTES : Pompion is a catchall word for squash and, of course, pumpkins --
foods well-known to the Native American residents who lived near Plimoth.
Recipe by: Cooking Light, Nov/Dec 1994, page 104
Posted to MC-Recipe Digest V1 #409 by igor@digex.net on Jan 28, 1997.
A Message from our Provider:
“Jesus: Amazing love”