| 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.
A Message from our Provider:
“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”