Butternut Squash With Thyme And Parmesan

Recipe Ingredients

1/2 cup	118ml	Chicken broth
2		Boxes frozen cooked butternut squash puree - (10 oz ea)
2 tablespoons	30ml	Chopped fresh thyme leaves
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	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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