Greek-style Butternut Squash

This side dish goes well with my Greek-style lamb chops recipe and rosemary roast potatoes.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 500  g  butternut squash, peeled and cubed
• 25  ml  oil
• 2  onions, chopped
• 2  tomatoes, skinned and chopped
• 2  cloves garlic, crushed
• 2  ml ground cinnamon
• 2  ml dried oregano
• 100  ml  chopped parsley
• 100 -125  ml  chicken stock
• 10  ml honey
•  salt & freshly ground black pepper

Directions

1. Heat oil in a large pan and soften onions.
2. Add tomatoes, garlic, cinnamon, oregano, parsley and squash.
3. Toss to mix and then add stock (the amount depends on the juiciness of the tomatoes.)
4. Add honey and seasoning.
5. Cover and simmer until squash is tender, stirring occasionally.