Butternut Squash with Thyme and Parmesan

Serve with Turkey Cutlets with Corn, Sage and Proscuitto Stuffing, Peppers and Parmesan Cheese, and  Green Beans and Stewed Tomatoes.


  • 1/2 cup chicken broth
  • 2 boxes frozen cooked butternut squash puree (10 ounces each),
  • 2 tablespoons chopped fresh thyme leaves
  • Salt and pepper
  • 1/2 cup Parmesan


In a medium pot, bring chicken stock to a simmer over medium heat. Add frozen cooked squash and cook together until squash is warmed through and loose.

Stir in thyme, salt and pepper and cheese and cook over low heat to combine flavors, serve.

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