• Cooking Time: 50
• Servings: 4
• Preparation Time: 15
• 1 1/2 Cups cooked, mashed butternut squash
• 1 Small onion, finely chopped
• 2 Tablespoons margarine
• 1 Tablespoon all- purpose flour
• 2 Chicken bouillon cubes
• 1/4 Cup skim milk
• 1 Teaspoon dill
• 1/2 Teaspoon thyme leaves
• 1 Tablespoon dill
• Pinch of nutmeg

1. To cook squash, preheat oven to 375°F. Split squash in half lengthwise, and remove seeds and strings with a spoon. Place it in a shallow baking pan with 1 inch of water and bake for about 30-35 minutes, until soft. When soft, scoop flesh from skin and mash with a fork or potato masher and in a medium saucepan, sauté onion with margarine. Add flour when onions soften. Add bouillon cubes stirring constantly. Bring to a gentle boil. Lower heat and gradually stir in milk and mashed squash. Add seasonings. Simmer for 15 minutes, stirring frequently.

To me, anything with dill is just great. $$$Cost per Serving: $0.58, Recipe Cost $2.31