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Categories:Viewed: 51 - Published at: 4 years ago
Ingredients
- 5 lb. yellow squash
- 8 oz. onion
- 3 chicken bouillon cubes
- 2 tsp. coarse black pepper
- 1 Tbsp. sugar
- 1 lb. cream cheese
- 1/2 lb. butter
- 2 oz. green chilies
- 48 oz. water
Method
- Cut yellow squash into 1/2-inch rounds. Dice onion (1/4-inch) and place onions, water, sugar, pepper and chicken bouillon into medium stockpot.
- Bring to a boil. Add squash and cook until just tender. Drain through a colander and place into a shallow pan containing cream cheese, butter and green chilies. Mix and serve immediately or refrigerate uncovered until cool. Once cool, cover.
