Whipped Summer Squash
Yield
3 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
yellow summer squash
|
*
|
| ¼ | cup |
evaporated milk
|
|
| 2 | teaspoons |
butter
or margarine |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
yellow summer squash
|
*
|
| 59 | ml |
evaporated milk
|
|
| 1E+1 | ml |
butter
or margarine |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
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.
