1 tablespoon olive oil
2 teaspoons chopped garlic
2 1/2 pounds butternut squash, peeled and cut into 1-inch chunks (about 5 cups)
1/4 to 1/2 cup chicken broth
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup applesauce, unsweetened

Heat oil in a 2-quart saucepan for 1 minute over medium-high heat.

Add garlic and cook 30 seconds.

Stir in squash, chicken broth, salt and pepper.

Reduce heat to medium; cover pan and cook 20 minutes, until squash is tender.

Stir in applesauce and cook 2 to 3 minutes more.

Makes 4 to 6 servings. Per Serving: Calories 125, Total Fat 3 g, Saturated Fat. 5 g, Cholesterol 0 mg, Sodium 526 mg, Carbohydrates 25 g, Protein 2 g, Calcium 95 mg. Fiber 4 g

This recipe was contributed by Joan from the Radiant Recovery Community Forum. From Ladies Home Journal