Butternut Squash

Butternut Wedges

Ingredients

  • ½ Butternut Squash
  • 2 Cloves Garlic
  • 6 Tsp Thyme
  • 25g Reduced Fat Butter
  • 20 Light Olive Oil

Method

  1. Preheat the oven to Gas Mark 7.
  2. Peel and remove the seeds from the squash and cut into thick chunks.
  3. Heat the oil in a frying pan and sauté the squash for 2-3 minutes.
  4. Peel and crush the garlic and add to the pan along with the thyme leaves, a little salt and black pepper and butter and fry for a further 1-2 minutes, to give the squash some colour.
  5. Place in the oven and roast for 10-15 minutes, or until the squash is tender.

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| Updated: 03.03.10