Whipped Summer Squash

Recipe Ingredients

3 cups	711ml	Summer squash
1/4 cup	59ml	Evaporated milk
2 teaspoons	10ml	Butter - (i used margarine)
		Salt & pepper to taste

Recipe Instructions

Peel and cut squash into small pieces. Place in sauce pan with small amount of water. Bring to a boil; reduce heat and simmer until squash is crisp-tender. Drain. Beat squash with rotary beater; add evaporated milk and butter. Beat until light and fluffy. Add salt and pepper.

Source:
The Complete Diabetic Cookbook by Mary Jane Finsand

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.