| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Ready stead, Emp | 1 | servings | |
INGREDIENTS
| 1/2 | Butternut squash; peeled, deseeded | |
| ; and diced | ||
| 1 | tb | Olive oil |
| 1 | Clove garlic; chopped | |
| 1/2 | bn | Spring onions; sliced |
| 1 | ts | Chopped thyme leaves |
| 1 | Chilli; deseeded and finely | |
| ; chopped | ||
| 1 1/2 | pt | Made-up chicken stock |
| Salt and pepper |
INSTRUCTIONS
1 Heat the oil in a large pan and add the squash and garlic. Saute for a few minutes, then add the spring onions, thyme and chilli. 2 Pour in the chicken stock and simmer gently until the squash is cooked, then season. Converted by MC_Buster. Per serving: 509 Calories (kcal); 14g Total Fat; (22% calories from fat); 9g Protein; 101g Carbohydrate; 0mg Cholesterol; 36mg Sodium Food Exchanges: 6 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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