Buttered sweetcorn & squash

Buttered sweetcorn & squash

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(2 ratings)

Prep: 15 mins Cook: 20 mins


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

  • Healthy

Nutrition: per serving

  • kcal191
  • fat8g
  • saturates4g
  • carbs26g
  • sugars10g
  • fibre4g
  • protein5g
  • salt0.13g
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  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1kg squash, cut into cubes
  • 4 sweetcorn, kernels sliced off


    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • bunch spring onions, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • small bunch parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. 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.

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Comments, questions and tips

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29th Dec, 2013
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.
14th Jun, 2012
Nice, but nothing exciting. It LOOKS delicious but is then strangely bland.
29th Oct, 2011
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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