Greek – Style Butternut Squash ~ A simple medley of vegetables that is particularly good served with roast lamb.

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.



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