Butternut Squash with Thyme and Parmesan
- 1/2 cup chicken broth
- 2 boxes, 10 ounces each, frozen cooked butternut squash puree
- 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.
Recipe courtesy of Rachael Ray