Recipes

Honey Squash

Yield: 4 Servings

Sweeten Up the Squash

The news it out: nutrient rich, bright orange vegetables are good for you. The deep color of most vegetables signals the presence of health-protective phytochemicals. Inside, butternut squash contains a hefty load of carotenoids as well as vitamin C, iron, calcium, and fiber. A fall favorite, butternut squash can be baked, mashed, or pureed for soups to bring out its rich flavor. In this recipe, honey and thyme add to its natural sweetness.

Honey Squash

1 1/2 lb. butternut squash, peeled, seeded and cut into 1 1/2 inch cubes
1 tsp. butter or margarine
2 tbsp. chopped fresh parsley, or 1 tbsp. dried
1/4 tsp. salt
1/4 tsp. crushed, dried thyme
1/8 tsp. freshly ground black pepper, or to taste
1 tbsp. honey

Preparations

In a large saucepan, bring one cup water to a boil. Add squash, cover and cook until tender, about 15 minutes. Drain well, and mash with a fork. If you prefer a puree then puree in blender or food processor. Melt 1 teaspoon butter in pan. Add squash and remaining ingredients. Cook until heated through.

Serves 4:
Calories: 89, Carbohydrates: 21g, Sodium: 151mg, Fat: 1g, Protein: 1g, Saturated Fat: <1g, Fiber: 3g