PER 150G SERVING
48 CALORIES
0.4G FAT
PREPARATION TIME 5 MINUTES
COOKING TIME 20 MINUTES
50g butternut squash
50g swede
50g carrots
1 vegetable stock cube
PER 150G SERVING
48 CALORIES
0.4G FAT
PREPARATION TIME 5 MINUTES
COOKING TIME 20 MINUTES
50g butternut squash
50g swede
50g carrots
1 vegetable stock cube
1 Peel and dice the vegetables. Cook together in a saucepan of boiling water with the vegetable stock cube, then drain and serve.
TIP You can also cook squash on a griddle or barbecue, or bake, split in half and seeds removed, in a non-stick roasting tin placed in a moderate oven for 25–30 minutes
