Butternut Squash With Thyme And Parmesan

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
56
FAT
9%
CHOL
4%
SOD
10%

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Ingredients for 6 servings

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

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