Recipe Category:

Published :  2012 - 07- 13

Nutritive Information :      

• Calories- 347.86 cal

• Carbohydrates- 34.24gm

• Protein-35gm

• Fat-8.46 gm

• Fiber-3.69gm

• Cholestrol-62.12mg

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 : 4

Ingredients :

• Squash butter nut-2 lb

• Olive oil -1tbsp

• Garlic- 1 medium clove minced

• Onion - 1 cup

• Celery-1 piece diced

• Chicken broth canned - 16 ounce

• Evaporated skimmed milk - 1 cup

• Brown sugar 1 tbsp

• Nutmeg - 1/4 tsp

• Ginger- 1/4 tsp

• Chicken light meat - 2 cup cooked

• Pepper- 1/4 tsp

Video :

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