Butternut Squash Aux Fines Herbs

1 lb butternut squash
1 tsp olive oil
1 cup onion, thinly sliced
3 large mushrooms thinly sliced
1/4 cup low sodium chicken stock
1/2 tsp tarragon (fresh)
1 Tbsp parsley (fresh), minced
1 1/2 tsp chives (fresh), snipped

Peel the squash, remove the seeds and cut into 3/4- inch cubes. (To make peeling easier, prick the squash with a fork and microwave on high for 5 to 10 minutes.)

Heat the oil in a large nonstick frying pan over medium-low heat, and add the onions and mushrooms. Saute for about 5 minutes or until the onion softens.

Add the squash and nonfat chicken stock. Cover tightly and cook until the squash is tender, approximately 20 minutes. (If you are using dried chervil and/or tarragon, add these after 15 minutes of cooking.)

Remove the cover, and cook a minute or two longer to evaporate most of the remaining liquid. Sprinkle on the parsley and chives, and also the fresh chervil and/or tarragon, if used.

Makes 4 servings (1 cup each serving)
Source: Produce for Better Health Foundation