Greek-style butternut


Ingredients 12
Servings 8
Time

Ingredients

  • 25
    ml
    each sunflower and olive oil
  • 2
    onions, finely chopped
  • 1
    clove garlic, crushed
  • 1
    medium butternut, peeled and cubed
  • 3
    tomatoes, skinned and chopped
  • 5
    ml
    ground cinnamon
  • 2
    sprigs fresh origanum
  • 125
    ml
    chopped parsley
  • salt and milled pepper
  • 100
    ml
    chicken stock
  • 30
    ml
    white wine
  • 30
    ml
    honey
 

Method

 
Heat oils and sauté onion and garlic until translucent. Add butternut and cook for 5 minutes. Add tomatoes, cinnamon, origanum and parsley and season. Cook for 10 minutes, stirring constantly. Add stock (made with 1 cube) and wine, mix well and cook for a further 10 minutes. Reduce heat, add honey and simmer until tender.
 

 

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