Honey-Thyme Butternut Squash

By dette

This golden, honey-sweetened squash can easily pass as a potato dish. A hearty, pretty side for special autumn meals. Bianca Noiseux, Bristol, Connecticut

Ingredients

• Ingredients
• 1 large butternut squash (about 5 pounds), peeled and cubed
• 1/4 cup butter, cubed
• 3 tablespoons half-and-half cream
• 2 tablespoons honey
• 2 teaspoons dried parsley flakes
• 1/2 teaspoon salt
• 1/8 teaspoon dried thyme
• 1/8 teaspoon coarsely ground pepper

Preparation

Step 1

Directions
Place squash in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender.
Drain. Mash squash with the remaining ingredients. Yield: 10 servings.



Nutrition Facts: 3/4 cup equals 145 calories, 5 g fat (3 g saturated fat), 14 mg cholesterol, 161 mg sodium, 26 g carbohydrate, 7 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.