One ingredient, one wholesomely good—and delicious—food. And it’s a snap to prepare. Best purchased at harvest time, squash can be stored for months in a cool, dry place. Serves 4.
- 2 pounds seasonal squash such as Hubbard or Butternut, skin peeled away and remaining squash cut into chunks
- In medium saucepan boil one inch of water.
- Place squash in steamer basket above water, cover, and simmer 15-20 minutes until tender.
- Drain and puree or mash.
Per serving: 102 calories, 2gm protein, 27 gm carbohydrate, 0 gm fat, 0 gm sat fat, 0 gm mono fat, 0 mg cholesterol, 5 gm fiber, 9 mg sodium
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