Stewed Pompion

Recipe Ingredients

2 teaspoons	10ml	Acorn squash - (2-1/2 pounds) (medium)
1/3 cup	78ml	1% low-fat milk
2 tablespoons	30ml	Margarine
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Pepper

Recipe Instructions

Cut squash in half lengthwise, and discard seeds and membrane. Place the squash, cut side down, in a vegetable steamer. Steam squash, covered, 25 minutes or until tender; let cool.

Scoop out the pulp from each squash half. Combine the squash pulp, milk, and remaining ingredients in a small saucepan, and stir well. Place squash mixture over low heat, and cook until thoroughly heated. Yield: 4 servings (serving size: 3/4 cup).

Source:
Cooking Light, Nov/Dec 1994, page 104

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.