Butternut Squash With Thyme And Parmesan

Type: Vegetables
Courses: Side dish
Serves: 6 people

Recipe Ingredients

1/2 cup		Chicken broth
2		Boxes frozen cooked butternut squash puree - (10 oz ea)
2 tablespoons		Chopped fresh thyme leaves
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup		Parmesan

Recipe Instructions

In a medium pot, bring chicken stock to a simmer over medium heat. Add frozen cooked squash and cook together until squash is warmed through and loose. Stir in thyme, salt and pepper and cheese and cook over low heat to combine flavors, serve.

This recipe yields 6 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1D01) - from the TV FOOD NETWORK

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