Butternut Squash Aux Fine Herbs

1 large butternut squash
1 tsp. olive oil
1 large onion, thinly sliced
3 large mushrooms, thinly sliced
¼ cup nonfat or low-fat chicken stock
1 ½ tsp. minced fresh CHERVIL
½ tsp. fresh TARRAGON
1 tbsp. minced fresh PARSLEY
1 ½ tsp. snipped fresh CHIVES


Peel squash, remove the seeds and cut into ¾" cubes. Heat oil in large nonstick frying pan over medium-low heat, and add the onions and mushrooms. Sauté for about 5 minutes or until the onion softens. Add the squash and chicken stock. Cover tightly and cook until squash is tender, approximately 20 minutes. Remove the cover and cook a minute or two longer to evaporate most of the remaining liquid. Sprinkle on the parsley, chives, chervil and tarragon.

Makes 4 (1 cup) servings.

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