Recipe - Stewed Pompion

2 md Acorn squash, (2One half pounds)
1/3 cup 1% lowfat milk
2 tablespoon Margarine
One fourth teaspoon Salt
1/8 teaspoon Pepper

Cut squash in half lengthwise, and discard seeds and membrane. Place the
squash, cut side down, in a vegetable steamer. Steam squash, covered, 25
minutes or until tender; let cool.

Scoop out the pulp from each squash half. Combine the squash pulp, milk,
and remaining ingredients in a small saucepan, and stir well. Place squash
mixture over low heat, and cook until thoroughly heated. Yield: 4 servings
(serving size: Three fourths cup).

Per serving: 125 Calories; 6g Fat (40% calories from fat); 2g Protein; 18g
Carbohydrate; 1mg Cholesterol; 215mg Sodium

NOTES : Pompion is a catchall word for squash and, of course, pumpkins
foods wellknown to the Native American residents who lived near Plimoth.

Recipe by: Cooking Light, Nov/Dec 1994, page 104

Posted to MCRecipe Digest V1 #409 by igor@digex.net on Jan 28, 1997.