1 (2-pound) butternut squash, peeled and cut into 1 1/2-inch cubes
1/2 cup fat-free half-and-half
Bake at 425° for 25 to 30 minutes or until squash is tender and golden, stirring occasionally.
Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat; add leek, and sauté 5 minutes or until tender and lightly browned. Add garlic, and sauté 1 minute. Remove from heat, and set aside.
Yield: Makes 6 servings
CALORIES 386(11% from fat); FAT 4.8g (sat 1.3g,mono 1.7g,poly 0.3g); PROTEIN 14g; CHOLESTEROL 3.3mg; CALCIUM 132mg; SODIUM 1149mg; FIBER 6.1g; IRON 3.6mg; CARBOHYDRATE 73g
Ellen Wade, Roanoke, Virginia ,