Butternut squash with herbs & garlic

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olive magazine

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Recipe by olive magazine

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1. Melt a knob of butter with 2 tbsp olive oil in a large frying pan. Add the squash and garlic cloves, and cook gently until the squash is golden and tender, about 25 minutes. Add the chopped herbs and continue to cook for a further 5 minutes. Remove garlic, season and serve.

Per serving

85 kcalories, protein 1.6g, carbohydrate 12.1g, fat 3.7 g, saturated fat 0.9g, fibre 2.3g, salt 0.03 g

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• laura

  29 January 2008

  laura rated and commented on this recipe

  

  Wonderful and creamy...lovely served with roast chicken pieces and rice/couscous! I used thyme instead of sage...

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Ingredients

• butter
• olive oil
• 2 butternut squashes , peeled and chopped into chunks
• 2 garlic cloves , bruised
• 1 tbsp sage , chopped
• 1 tbsp rosemary , chopped

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Serves 8

Preperation and cooking times

Ingredients

• butter
• olive oil
• 2 butternut squashes , peeled and chopped into chunks
• 2 garlic cloves , bruised
• 1 tbsp sage , chopped
• 1 tbsp rosemary , chopped

Per serving

85 kcalories, protein 1.6g, carbohydrate 12.1g, fat 3.7 g, saturated fat 0.9g, fibre 2.3g, salt 0.03 g

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