from Cooking Light.
Pair with maple-mustard pork chops.
1/3 cup fat-free, less-sodium chicken broth
2 (12-oz) packages frozen cooked butternut squash
1 Tbsp butter
1/2 tsp grated orange rind
1 1/2 tsp maple syrup
1/4 tsp salt
1/4 tsp freshly ground black pepper
1. Place broth and squash in a large saucepan over medium heat. Cover and cook 15 minutes or until thoroughly heated, stirring occasionally. Add butter and remaining ingredients; stir until combined.
Yield: 4 servings.
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