My favorite way of serving butternut squash as a vegetable side dish! – Really a lovely way of serving this Vegetarian friendly dish! 😉 Serves 5 – 6
1 x 850 g butternut squash
25 ml oil
2 onions, chopped
2 tomatoes, skinned and chopped
2 cloves garlic, crushed
2 ml ground cinnamon
2 ml dried origanum
100 ml chopped parsley
100 – 125 ml chicken stock
10 ml honey
Salt and milled black pepper
Peel butternut. Cut flesh into long strips, discard seeds and pith and
cut into small dice – you should have 500 g.
Heat oil in large saucepan and soften onions. Add tomatoes, garlic,
cinnamon, origanum, parsley and squash. Toss to mix, then add
stock according to the juiciness of your tomatoes by dissolving a
stock cube in hot water. Add honey and seasoning to taste. Cover and
simmer until squash is tender, stirring occasionally until done.
Serve and enjoy!
Origanum Vulgare is closely related to marjoram, but is
more pungent in flavour, especially when dried. It is used
extensively in Greek and Italian cooking, and is without
equal for flavorful lamb and tomato dishes, pizzas and pasta.
The name is derived from the Greek words for mountain, and
joy, because of the way in which the herb proliferates on the
hillsides of certain Greek islands.