Recipe courtesy of Second Harvest Food Bank
4 yellow squash, sliced
1 Tbsp minced onion
1 Tbsp butter
1/2 cup milk
salt and pepper to taste
Steam or boil squash until tender. Pour off any remaining water. Mash the squash slightly. Place in a medium-sized pot with onion, butter, milk, salt and pepper. Mix well and heat over medium heat. Serve warm.
Based on 1/8 of recipe. Calories 37.5, Total Fat 1.9g, Saturated Fat 1.1g, Polyunsaturated Fat 0.1g, Monounsaturated Fat 0.4g, Cholesterol 5.1mg, Sodium 40.7mg, Potassium 287.2mg, Total Carbohydrate 4.2g, Dietary Fiber 1.1g, Sugars 2.9g, Protein 1.8g