Acorn Squash Puree

• 4 medium acorn squash
• 8 ounces fat-free cream cheese, cubed
• 1/2 cup fat-free milk
• 2 tablespoons reduced-fat butter, melted
• 2 tablespoons dried minced onion
• 2 tablespoons minced chives
• 2 teaspoons dried basil
• 3 tablespoons chopped pecans

1. Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350u0b0 for 35 minutes. Drain water from pan; turn squash cut side up. Bake 5-10 minutes longer or until tender. Cool slightly.
2. Carefully scoop out squash; add to food processor. Add the cream cheese, milk, butter, onion, chives and basil; cover and process until blended.
3. Transfer to a 2-qt. baking dish coated with cooking spray; sprinkle with pecans. Cover and bake at 350u0b0 for 20-25 minutes or until heated through.

acorn squash, cream cheese, milk, butter, onion, chives, basil, pecans

Taken from www.tasteofhome.com/recipes/acorn-squash-puree/ (may not work)