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Mashed Squash chicken, low-fat, native, vegetables 1 1/2 lb butternut squash 1/4 teaspoon mace 1/4 teaspoon allspice 1 teaspoon ground cardamom 1 tablespoon maple syrup 1/2 teaspoon salt 2 teaspoon melted butter Cut squash in half, scrape out seeds and fiber. Chunk in 2" pieces. Boil or steam (steaming preserves its high amounts of vitamin C and A better) 20 minutes (boil) or 30 (steam) until tender. Cool slightly, and slip skin off pieces. Spoon flesh into blender, add remaining ingredients and process till smooth. Goes well with roast birds. NOTE: I like to put a lot of coarse, fresh-ground black pepper into mine. http://www.fat- Free.com/usda/ Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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