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Butternut Wedges
Ingredients
- ½ Butternut Squash
- 2 Cloves Garlic
- 6 Tsp Thyme
- 25g Reduced Fat Butter
- 20 Light Olive Oil
Method
- Preheat the oven to Gas Mark 7.
- Peel and remove the seeds from the squash and cut into thick chunks.
- Heat the oil in a frying pan and sauté the squash for 2-3 minutes.
- 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.
- Place in the oven and roast for 10-15 minutes, or until the squash is tender.
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Recipe Info
| Preparation Time | 5 mins |
|---|---|
| Cooking Time | 20 mins |
| Serves | 2 |
Nutrition Data per Serving
| Calories (kcal) | 143.0 |
|---|---|
| Carbohydrate (g) | 14.3 |
| Protein | 2.4 |
| Fat (g) | 9.0 |
| Fibre (g) | 2.7 |
| Fruit and Veg | 2.0 |
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