Buttered sweetcorn & squash

Buttered sweetcorn & squash

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(2 ratings)

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Cooking time

Prep: 15 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 6, as a side dish

A substantial and colourful side dish that goes well with roast meats or white fish

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
191
protein
5g
carbs
26g
fat
8g
saturates
4g
fibre
4g
sugar
10g
salt
0.13g

Ingredients

  • 50g butter
  • 1kg squash, cut into cubes
  • 4 sweetcorn, kernels sliced off
  • bunch spring onions, sliced
  • small bunch parsley, chopped

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Method

Melt butter in a frying pan. Sizzle squash gently for 15 mins or until tender, stir in sweetcorn, season and cook for a further 2 mins. Remove from heat, stir in onions and parsley. Serve warm or allow to cool.

Recipe from Good Food magazine, September 2011

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Comments

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sarahmccolvin's picture

Enjoyed this dish but it is a little bland. I added chopped red chilli and seasoned it with lots of salt & pepper which improved it no end.

lizleicester's picture
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Nice, but nothing exciting. It LOOKS delicious but is then strangely bland.

ancalumei's picture
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Made with the squash cut in large pieces, baked and then cubed, the sweetcorn boiled first and then sliced off the kernels. Afterwards, I continued with the frying (for only about 5 mins total) and mixing as stated in the recipe. The salad was good, warm or gently reheated, I'll be making again when I'll have corn and squash that need using up, but it was not the kind of recipe you can't get enough of and have to make again and again.

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