Honey Squash

1 ½ lbs. butternut squash, peeled, seeded and cut into 1-inch cubes
¼ tsp. dried thyme, crushed
1 tsp. canola oil or walnut oil
1/8 tsp. pepper
2 Tbsp. fresh parsley, chopped, or 2 tsp. dried
1 Tbsp. honey
¼ tsp. salt

In a large saucepan, fitted with a collapsible vegetable steamer, bring ½ cup water to a boil.  Add squash, cover and cook until tender, about 5 minutes.

Remove from pan and puree in blender or food processor.  Combine squash and remaining ingredients.  Reheat if desired.

Yield: 6 (1/3-cup) servings

PER SERVING:     
CALORIES: 70       
FAT: 1g            SATURATED FAT: 0g
SODIUM: 100mg
CARBOHYDRATE: 16g                 
PROTEIN: 1g
CHOLESTEROL: 0mg         
FIBER: 2g

WeightWatchers Points:  1

Diabetic Exchange: 1 carbohydrate

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