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Buttered sweetcorn & squash

A substantial and colourful side dish that goes well with roast meats or white fish

  • Prep: 15 mins
    Cook: 20 mins
  • Serves 6, as a side dish
  • Easy

  • Serves 6, as a side dish
  • Easy
  • Calories 191
  • Carbohydrates 26
  • Saturated Fat 4
  • Sugar 10
  • Protein 5
  • Fat 8
  • Fibre 4
  • Salt 0.13

Nutrition per serving

  • Calories 191
  • Carbohydrates 26
  • Saturated Fat 4
  • Sugar 10
  • Protein 5
  • Fat 8
  • Fibre 4
  • Salt 0.13

Ingredients

  • 50g butter
  • 1kg squash, cut into cubes
  • 4 sweetcorn, kernels sliced off
  • bunch spring onions, sliced
  • small bunch parsley, chopped

Method

  1. Melt butter in a frying pan. Sizzle squash gently for 15 mins or until tender, stir in sweetcorn, season and cook for a further 2 mins. Remove from heat, stir in onions and parsley. Serve warm or allow to cool.

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