Search Results for: Potato starch
butternut squash puree: preheat the oven to °f. cut butternut squash in half the long way. scoop out the seeds and spray the cut side with cooking spray. place the halves, cut side down, on a baking sheet. roast squash until tender, about min. let cool, scoop out pulp (discard skin) and mash with a potato
masher or in a food processor. portion into zipper-top bags and store in the freezer. nutrition information per serving: calories ( from fat), g total fat ( g saturated fat), mg cholesterol, mg sodium, g carbohydrates, g fiber, g sugar, g protein. exchanges: starch, ⁄ vegetable, protein, ⁄ fat. all...
https://www.tops.org/tops/tops/TOPS/FeaturedArticles/recipe-of-the-month-butternut-squash-macaroni-and-cheese.aspx