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Creamy Butternut Squash

Posted Oct 19 2012 8:00am

I always hesitate to post absurdly simple, 4-ingredient recipes... but since I confessed in a previous post that I am learning to keep what sanity I still possess and cook less elaborate - far less elaborate - dishes when homework and work occupy nearly all of my time, I might as well go ahead and share this one - especially since it received such an enthusiastic response from Zach when I served it for dinner last night.

After all, cooking entirely from scratch does not necessarily have to be complicated - just a celebration of real, whole food in all its natural glory...

Creamy Butternut Squash

1 medium sized butternut squash, sliced in half and seeds scooped out
1 large sweet vidalia onion, thinly sliced
2 T SmartBalance Light
1/2 cup fat free Greek Yogurt
Garlic powder

~ Cook your butternut squash, either by roasting in the oven wrapped in foil or steaming. I opt to steam my squash in the microwave - place the two halves face down in an 8x8" baking pan, add water to cover the bottom of the squash halves, cover with cling wrap, and microwave for 20 minutes. Voila!
~ Once the squash is cooked, hold the squash in one hand with a towel to keep from burning yourself and use the other hand to scoop the cooked squash into a bowl. Set aside.
~ In a small skillet over medium heat, saute the onion in the SmartBalance buttery stuff until limp and translucent.
~ Decrease the heat to low, and stir the Greek yogurt into the onion just until the yogurt is heated through.
~ Remove from the heat and stir the Greek yogurt onion mixture into the squash with a wooden spoon, mashing the squash as you go.
~ Season to taste with garlic powder, salt, and pepper, and serve warm!


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