Braised Butternut Squash with Wine

Prep: 10 min, Cook: 45 min.

3 Tbsp unsalted butter
2 Tbsp dry white wine
4 cloves garlic, peeled
1-1/2 lbs. butternut squash, peeled, seeded and diced
3 Tbsp parsley, chopped

Melt 1 Tbsp of the butter in a heavy nonstick skillet over low heat. Add
wine and garlic. Cover skillet and simmer gently about 20 minutes,
stirring occasionally. Mash garlic with a wooden spoon. Stir in
remaining butter and squash. Cover skillet and simmer over medium heat
another 20 minutes or until squash is tender. Season with salt and
pepper to taste. Add parsley just before serving.

Per serving: calories 164, fat 8.8g, 46% calories from fat, cholesterol
23mg, protein 2.1g, carbohydrates 21.3g, fiber 5.9g, sugar 4.8g, sodium
11mg, diet points 3.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 3.1, Fruit: 0.0, Bread: 0.0,
Lean meat: 0.0, Fat: 1.8, Sugar: 0.0, Very lean meat protein: 0.0

Source: <http://www.mealsforyou.com/cgi-bin/recipe?id.5483>


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