Ingredients
6
6 servings
- •2 ½ cups butternut squash, peeled and cut into 1/2-inch cubes
- •1 tablespoon olive oil
- •1 tablespoon butter
- •⅓ cup onion, finely chopped
- •3 cloves garlic, minced
- •⅓ apple, peeled and chopped
- •1 cup chicken broth
- •⅓ cup milk
- •⅓ cup Italian cheese blend (Parmesan, Asiago, and Romano)
- •salt and ground black pepper to taste
Instructions
- Place the squash into a saucepan, cover with water, and bring to a boil. Simmer the squash until very tender, 15 to 20 minutes. Drain excess water. Cooked squash should equal 2 cups.
- Heat olive oil and butter in a skillet over medium-low heat, and cook the onion, garlic, and apple, stirring frequently, until softened and brown, about 15 minutes. Add butternut squash and chicken broth, and bring to a boil over medium heat. Reduce heat just to a simmer, and stir in the milk and cheese blend. Stir until the cheese has melted and the sauce has reached desired thickness, 5 to 10 minutes. Season to taste with salt and black pepper.
Nutritional Facts
Per 6 servings
- Calories: 102
- Carbohydrate: 10g
- Fat: 6g
- Fiber: 2g
- Protein: 3g
- Sugar: 3g
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