| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Home cookin | 4 | servings | |
INGREDIENTS
| 20 | oz | Fresh butternut squash |
| 1/4 | c | Water |
| 1 | tb | Butter or margarine |
| OR 1 tablespoon olive oil | ||
| 1/4 | c | Skim milk |
| 1/4 | c | Grated Parmesan cheese |
| Serves 4 | ||
| Preparation time: 15 | ||
| Minutes | ||
| Serving (3/4 cup) | ||
| Contains 115 | ||
| Calories, 15g | ||
| Carbohydrate (4 grams | ||
| Fiber), 5g fat | ||
| (2g saturated fat), 5mg | ||
| Cholesterol and 161mg | ||
| Sodium. |
INSTRUCTIONS
Transfer squash cubes to a microwave casserole. Add water and microwave, covered, on high for 10 to 12 minutes or until very tender. Add butter, milk and cheese. Season with salt and pepper. Blend with a hand mixer until smooth and creamy. Posted to MM-Recipes Digest by "Beth Ide" <[email protected]> on Aug 28, 1998
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