Nutrition Facts
2 servings
2
Marinated butternut squash recipe
A seasonal recipe.
Ingredients
1 small butternut squash
1 Red onion
4 cloves Garlic
70 Sheep's feta or tofu
Olive oil
1 Provençal herbs
Freshly ground pepper
Directions
1
Wash and dry the squash, then cut it into slices and then into small cubes. (You can leave the skin on as it is edible).
2
Peel the onion and garlic. Then cut the red onion into thin half-slices. Crush and slice the garlic.
3
Pour the vegetables into a bowl and drizzle with olive oil. Add pepper and herbs. Mix well. Let marinate for at least 30 minutes at room temperature.
4
Heat your pan and pour in the marinated squash. Let it melt and cook for 15 minutes, stirring with a wooden spoon.
5
After 15 minutes, add the sheep cheese (or tofu) cut into cubes.
6
Mix and let heat in the pan for one or two minutes.
7
To finish, serve your butternut with basmati rice.
Ingredients
Ingredients
1 small butternut squash
1 Red onion
4 cloves Garlic
70 Sheep's feta or tofu
Olive oil
1 Provençal herbs
Freshly ground pepper
Directions
Directions
1
Wash and dry the squash, then cut it into slices and then into small cubes. (You can leave the skin on as it is edible).
2
Peel the onion and garlic. Then cut the red onion into thin half-slices. Crush and slice the garlic.
3
Pour the vegetables into a bowl and drizzle with olive oil. Add pepper and herbs. Mix well. Let marinate for at least 30 minutes at room temperature.
4
Heat your pan and pour in the marinated squash. Let it melt and cook for 15 minutes, stirring with a wooden spoon.
5
After 15 minutes, add the sheep cheese (or tofu) cut into cubes.
6
Mix and let heat in the pan for one or two minutes.
7
To finish, serve your butternut with basmati rice.
Notes
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