Recipe Category:

Published :  2011 - 01- 03

Nutritive Information :      

• Calories: 347.86cal

• Protein: 35.00 g

• Fat: 8.46g

• Fiber: 3.69g

• Cholesterol: 62.12mg

• Vitamin A: 957.00RE

• Vitamin c: 31.84mg

• Thiamine: 0.30mg

• Riboflavin: 0.32mg

• Niacin: 13.20mg

• Vitamin B6: 0.65mg

• Vit. B12: 1.73mcg

• Folate: 64.98mcg

• Sodium: 859.98mg

• Calcium: 196.07mg

• Magnesium: 84.76mg

• Potassium: 1357.32mg

• Iron: 2.89mg

• Zinc: 9.27mg

Instructions :

• Pierce squash with a fork on top and bottom and place on a microwave safe plate. Microwave on high (100% power) 6 minutes. Turn squash over and rotate plate. Microwave on high until entire squash has turned darker beige and is slightly blistered all over, 6 to 8 minutes.  

• Meanwhile, combine olive oil, garlic, onion and celery in a 3-quart microwave safe casserole. Cover tightly with a lid or plastic wrap, turned back slightly on one side. Microwave on high until vegetables are tender, 3 to 5 minutes. 

• Cut squash in half and remove seeds and connective fiber with spoon. (Remove seeds from fiber and set aside for toasting, if desired.) Pour broth into 4 cup glass measure and microwave on high 5 minutes. 

• Spoon flesh from squash into food processor bowl and add cooked vegetables. Process into a smooth puree. Add evaporated milk, brown sugar, nutmeg, ginger, cayenne and black pepper. Process quickly to blend. 

• Return mixture to a casserole and stir in warmed chicken broth and cooked thinly sliced chicken. Cover again and microwave on high until heated through, 8 to 10 minutes. Let stand, covered, 3 to 5 minutes.

Serves : 6  

Ingredients :

• 3 pounds Squash Butternut

• 1-1/2 Tablespoons Olive oil

• 1-1/2 medium Garlic clove minced, 1 medium

• 1-1/2 pieces Celery, 1 stalk, diced

• 24 ounces Chicken broth canned

• 1-1/2 cups Milk evaporated, skim milk

• 1-1/2 Tablespoons Sugar brown

• 1 teaspoon Nutmeg

• 1 teaspoon Ginger, ground

• 1 teaspoon Cayenne pepper

• 1 teaspoon Pepper

• 3 cups Chicken light meat, cooked

Video :

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