Braised Butternut Squash with Wine
 
prep: 10 min, cook: 45 min. 
 
3 Tbsp  unsalted butter
2 Tbsp  dry white wine
4 clove  garlic, peeled
1-1/2 lb.  butternut squash, peeled, seeded and diced
3 Tbsp  parsley, chopped
 
melt 1 tbsp of the butter in a heavy nonstick skillet over low heat. add 
wine and garlic. cover skillet and simmer gently about 20 minutes, 
stirring occasionally. mash garlic with a wooden spoon. stir in 
remaining butter and squash. cover skillet and simmer over medium heat 
another 20 minutes or until squash is tender. season with salt and 
pepper to taste. add parsley just before serving. 
 
  per serving: calories 164, fat 8.8g, 46% calories from fat, cholesterol
  23mg, protein 2.1g, carbohydrates 21.3g, fiber 5.9g, sugar 4.8g, sodium
  11mg, diet points 3.3.
 
dietary exchanges: milk: 0.0, vegetable: 3.1, fruit: 0.0, bread: 0.0, 
lean meat: 0.0, fat: 1.8, sugar: 0.0, very lean meat protein: 0.0 
 
source: <http://www.mealsforyou.com/cgi-bin/recipe?id.5483> 
 
 
-- 
(ID: 1113) Mirror: rec.food.recipes: Wed, Oct 5, 2005


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