Acorn Squash Puree

Name: Acorn Squash Puree
Ingredients: 4 medium acorn squash; 8 ounces fat-free cream cheese, cubed; 1/2 cup fat-free milk; 2 tablespoons reduced-fat butter, melted; 2 tablespoons dried minced onion; 2 tablespoons minced chives; 2 teaspoons dried basil; 3 tablespoons chopped pecans

8 ingredients

3 steps

Ingredients

4 medium acorn squash
8 ounces fat-free cream cheese, cubed
1/2 cup fat-free milk
2 tablespoons reduced-fat butter, melted
2 tablespoons dried minced onion
2 tablespoons minced chives
2 teaspoons dried basil
3 tablespoons chopped pecans

Directions

1

Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350° for 35 minutes. Drain water from pan; turn squash cut side up. Bake 5-10 minutes longer or until tender. Cool slightly.
2

Carefully scoop out squash; add to food processor. Add the cream cheese, milk, butter, onion, chives and basil; cover and process until blended.
3

Transfer to a 2-qt. baking dish coated with cooking spray; sprinkle with pecans. Cover and bake at 350° for 20-25 minutes or until heated through.