Tuesday, January 15, 2013

The Case of Whipped Butternut Squash

The less sugar-sweetened treats I eat, the more I taste the natural sweetness in other foods like Whipped Butternut Squash, pictured above with a slice of Vegetarian Tourtière.
 
Whipped Butternut Squash

2 cups squash, chopped
1 tsp butter
salt
pepper
1/4 cup evaporated 2% milk

Boil the squash for 15 min. or until tender. Drain.
 
Whip with the butter and salt and pepper to taste. Add the evaporated 2% milk and whip again.
 
Serves 2.


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