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Butternut Squash with Thyme and Parmesan

Ingredients

  • 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

Directions

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.