Yield: 4 servings
Measure | Ingredient |
---|---|
20 ounces | Fresh butternut squash |
¼ cup | Water |
1 tablespoon | Butter or margarine |
\N \N | OR 1 tablespoon olive oil |
¼ cup | Skim milk |
¼ cup | Grated Parmesan cheese |
\N \N | Serves 4 |
\N \N | Preparation time: 15 |
\N \N | Minutes |
\N \N | Serving (3/4 cup) |
\N \N | Contains 115 |
\N \N | Calories, 15g |
\N \N | Carbohydrate (4 grams |
\N \N | Fiber), 5g fat |
\N \N | (2g saturated fat), 5mg |
\N \N | Cholesterol and 161mg |
\N \N | Sodium. |
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" <rev_ide@...> on Aug 28, 1998