Power Cooking

• 1-1/2 pounds butternut squash, peeled, seeded and cut into 1" cubes
• 1/4 tsp. dried thyme, crushed
• 1/4 Tbsp. Butter Buds®
• 1/8 tsp. pepper

• 2 Tbsp. fresh parsley, chopped - or 2 tsp. dried
• 2 Tbsp. honey
• 1/4 tsp. salt

In a large saucepan, bring 1 cup of water to a boil. Add squash, cover and cook until tender - about 5 minutes. Drain well, then puree in a blender or food processor. Combine squash and remaining ingredients in casserole dish. Bake in oven preheated to 350° for 10-15 minutes.