Phasellus sit amet elit sem. Maecenas eleifend ex id magna pretium tincidunt. Nam vel venenatis odio. Sed in metus eu dui gravida elementum. Fusce vehicula mauris quis interdum consequat. In cursus est faucibus odio auctor dapibus. Aliquam interdum, lacus et euismod volutpat, enim metus hendrerit turpis, a maximus erat sem nec orci. Proin suscipit ullamcorper mattis. Sed vehicula sit amet risus hendrerit viverra. Aliquam consequat dolor non lacus eleifend congue. In neque enim, vestibulum nec posuere sed, bibendum vel elit. Fusce scelerisque euismod facilisis. Etiam sit amet nibh tincidunt, mattis nibh at, accumsan mi. Ut feugiat lacus ac quam posuere, at volutpat orci tristique.

Proin dignissim commodo magna at luctus. Nam molestie justo augue, nec eleifend urna laoreet non. Proin ut nulla egestas, hendrerit urna scelerisque, finibus nulla. Integer et elementum sem. Donec nec scelerisque elit, id pulvinar est. Maecenas laoreet, diam vel venenatis molestie, nunc augue tempus felis, nec efficitur dui leo a tellus. Cras volutpat fringilla sapien, ultricies ornare mauris convallis nec. Aliquam nec finibus tortor, vitae convallis enim. Aenean aliquam maximus dapibus. Vestibulum sollicitudin dolor diam, eu mattis elit suscipit at.

Acorn or Butternut Squash Stuffed with Mushroom Cheese Filling

  • 2 acorn or butternut squash
  • 1/2 lb. mushrooms, chopped
  • 1 c onion, chopped
  • 1 clove garlic, crushed
  • 1 c low fat cottage cheese
  • 1/2 tsp. basil
  • 1/4 c parsley, chopped
  • salt and pepper to taste
  • 3/4 c cooked brown rice or bread crumbs
  • 2 tbsp. dry white wine (optional)

Split the squash lengthwise, remove seeds, and bake, face down, on a non-stick tray or on a tray sprayed with non-stick spray for 30 minutes at 350o or until tender. While the squash are baking, saute mushrooms, onions and garlic with salt and pepper until onions are soft. Drain well (save liquid) and combine with the remaining ingredients. Fill the squash cavities amply and bake, uncovered, 25-30 minutes at 350F. Baste with liquid from saute during baking.

  • 1 butternut squash peeled
  • 2 potatoes peeled
  • 1 cup cream or half and half
  • 3 1/2 cups of chicken stock
  • Optional: 1 med. onion chopped >

Cook the potatoes and squash till tender, and then place in food processor and puree. Onced pureed place in pan , add cream and stock. Easy dish that is ready in 20 minutes and is absolutely wonderful!

We have found our relationship with this company to be a very satisfying
and mutually beneficial experience.

Ortiz Heather
CEO

Superior Sales, Inc © 2024. All rights reserved.