Greek-style Butternut Squash |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This side dish goes well with my Greek-style lamb chops recipe and rosemary roast potatoes. Ingredients:
500 g butternut squash, peeled and cubed |
25 ml oil |
2 onions, chopped |
2 tomatoes, skinned and chopped |
2 cloves garlic, crushed |
2 ml ground cinnamon |
2 ml dried oregano |
100 ml chopped parsley |
100 -125 ml chicken stock |
10 ml honey |
salt & freshly ground black pepper |
Directions:
1. Heat oil in a large pan and soften onions.
2. Add tomatoes, garlic, cinnamon, oregano, parsley and squash.
3. Toss to mix and then add stock (the amount depends on the juiciness of the tomatoes.)
4. Add honey and seasoning.
5. Cover and simmer until squash is tender, stirring occasionally.
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