Whipped Summer Squash Recipe

Summary

CourseMethod
SpecialityMain Ingredient
Interest Group

Ingredients

 Summer squash3 Cup (48 tbs)
 Evaporated milk1⁄4 Cup (4 tbs)
 Butter2 Teaspoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 230 Calories from Fat 121

% Daily Value*

Total Fat 14 g21.2%

Saturated Fat 8.3 g41.4%

Trans Fat 0 g

Cholesterol 40.1 mg

Sodium 474.3 mg19.8%

Total Carbohydrates 22 g7.2%

Dietary Fiber 5 g19.9%

Sugars 16.4 g

Protein 10 g19.8%

Vitamin A 26% Vitamin C 129.5%

Calcium 23.7% Iron 9.5%

*Based on a 2000 Calorie diet

Directions

Peel and cut squash into small pieces.
Place in saucepan 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.
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