Buttered sweetcorn & squash

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• Anca

  29 October 2011

  Anca rated and commented on this recipe

  

  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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• lizleicester

  14 June 2012

  lizleicester rated and commented on this recipe

  

  Nice, but nothing exciting. It LOOKS delicious but is then strangely bland.

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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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Difficulty and servings

Serves 6, as a side dish

Preparation and cooking times

Prep 15 mins

Cook 20 mins

Super healthy

Ingredients

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

Per serving

191 kcalories, protein 5g, carbohydrate 26g, fat 8 g, saturated fat 4g, fibre 4g, sugar 10g, salt 0.13 g

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