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Roasted Butternut Squash
Learn how to create the perfect vegetable side dish with only a few simple ingredients in a few precious minutes.
Yield: Makes 10 servings
Ingredients:
4
cups peeled and diced potatoes
2
cups chopped cauliflower
1/2
cup fat-free evaporated milk
1/8
teaspoon salt
1/4
teaspoon freshly ground black pepper
Preparation:
1.
Place potatoes and cauliflower in large pot fitted with lid. Add 2 cups water; cover tightly and cook over medium heat 25 to 35 minutes, or until tender. Stir occasionally; add more water if needed.
2.
Mash evaporated milk, salt, and pepper into cooked vegetables until creamy. Serve warm.
Nutritional Information:
| Serving Size: about 1/2 cup | |
| Sodium | 53 mg |
| Protein | 2 g |
| Fiber | 2 g |
| Carbohydrate | 15 g |
| Total Fat | <1 g |
| Calories from Fat | <1 % |
| Calories | 68 |
Dietary Exchange:
| Starch | 1 |
This recipe appears in:
Vegetable Side Dish
