Greek-style Butternut Squash
"This side dish goes well with my Greek-style lamb chops recipe and rosemary roast potatoes."
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 500 g butternut squash, peeled and cubed
- 25 ml oil
- 2 onions, chopped
- 2 tomatoes, skinned and chopped
- 2 cloves garlic, crushed
- 2 ml ground cinnamon
- 2 ml dried oregano
- 100 ml chopped parsley
- 100 -125 ml chicken stock
- 10 ml honey
- salt & freshly ground black pepper
directions
- Heat oil in a large pan and soften onions.
- Add tomatoes, garlic, cinnamon, oregano, parsley and squash.
- Toss to mix and then add stock (the amount depends on the juiciness of the tomatoes.)
- Add honey and seasoning.
- Cover and simmer until squash is tender, stirring occasionally.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
5 star rated recipe! Got same based recipe years ago from a South African recipe book. Busy making it right now with mutton. The best way to peel a butternut is with a potato peeler or you may (if you have a big enough microwave steamer) steam it sealed in microwave. The steam will cause the skin to soften. Keep sealed as skin must remain moist surrounded by steam. When fork tender, just break it up, remove seeds and add to your stew or casserole. What I have done right now is halved my unpeeled butternut, scooped out the seeds (to plant) and placed in into casserole, unpeeled on top of meat and potatoes. I love to leave my skin on for nutrient density. Mmm, love your picture! -
I've made this a dozen times. It is always fantastic! My one complaint: it is really really difficult to peel an uncooked butternut squash. I fear for my digits everytime. -
I wanted to try something different with my butternut squash, and this was good. The honey adds just a hint of sweetness. -
Excellent! We had bought a beautiful organic butternut squash, and we were trying to figure out how to prepare it to go with lamb shanks. This was perfect. -
We thoroughly enjoyed your recipe! The blend of spices & herbs does not take over the taste of the squash but rather enhances it's flavor. I like being able to cook squash for a short time instead of the usual 45 min in the oven. I got it ready early in the day adding and cooking the squash just 12 minutes before serving. I did add small florets of cauliflower & broccoli to the recipe so all the evening meal veggies were in one pan. I put these in for the last 3 minutes of cooking Thanks Madeleine M for a very enjoyable, tasty way of cooking squash
RECIPE SUBMITTED BY
Bokenpop aka Mad
Milford, Delaware
I was born and raised in South Africa but now live in Delaware USA. Since I can remember I have been cooking! My first real cooking experience was when I was 7. I came home from school one afternoon and felt like French toast. My elder brother was home with his friends and did not want to make it for me, so I got a pan out, put it on the stove, turned the stove on to high. After that I could not remember what to do, but I knew that French toast involved bread so I put the bread in the hot pan without grease and poured milk over it! Oy vey... My brother's friend asked me what I was trying to make and I told him. He laughed and told me I was making it wrong but he also taught me how to make French toast the right way. I came home every day after that and made French toast. I felt so confident with the little bit of knowledge I had acquired that I soon started experimenting with other things. Nothing was going to stop me! The first full meal I ever made for my family was boiled rice and oven roasted chicken pieces with a steamed vegetable medley. I was 8 years old and my mom was in hospital. My dad was struggling to hold down an intensely busy job, keep the family going and be with my mom, so I thought I would help him. I don't think he believed that I had done it on my own. I remember telling him that I read in a cookery book how to make a roast chicken but I did not know what "a" rosemary was so I just put the chicken in the dish without it. Decades later with a myriad tried and tested recipes behind me - flops and failures included - I know my way around any food item and kitchen utensil, much to my family's delight!
