Ingredients

Units: 

Preperation
  1. Wash and pare butternut squash. Cut in pieces, discarding string and seed portion.
  2. Cook in a small amount of boiling water until tender, about 15 to 20 minutes.
  3. Drain, mash and add 1 tsp of Windsor® Half Salt.
  4. Heat margarine in medium skillet. Add onion and saute until tender. Combine with squash and remaining ingredients.
  5. Blend well; turn into greased 1-quart casserole.
Cooking
  1. Bake, uncovered, at 350°F (175°C) for 20 minutes.

Servings: 4

Ingredients

Units: 

Preperation
  1. Wash and pare butternut squash. Cut in pieces, discarding string and seed portion.
  2. Cook in a small amount of boiling water until tender, about 15 to 20 minutes.
  3. Drain, mash and add 1 tsp of Windsor® Half Salt.
  4. Heat margarine in medium skillet. Add onion and saute until tender. Combine with squash and remaining ingredients.
  5. Blend well; turn into greased 1-quart casserole.
Cooking
  1. Bake, uncovered, at 350°F (175°C) for 20 minutes.

Servings: 4

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