Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
4 butternut squash	Washed, halved, and seeded
salt and pepper to taste
¼  cup olive oil
3/4 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1 cup nonfat evaporated milk

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Preheat oven to 350 degrees.
2	Place squash in a shallow baking pan, cut side down.
3	Bake in preheated oven for 30 minutes or until tender.
4	Turn cut side up; Season with salt and pepper, dot with butter and sprinkle with brown sugar and cinnamon.
5	Bake for 20 minutes more or until tender.
6	Remove and peel squash.
7	Transfer to food processor.
8	Process until smooth.
9	Add evaporated milk and heat through.	Cook until internal temperature reaches 135°F.