Yield
Serves 4. Ready in 45 mins.

How to Make It

Step 1

In a large nonstick saucepan, heat olive oil. Cook onion and garlic over medium heat for 8 minutes, or until soft. 

Step 2

Stir in the spices. Add squash and cook for 1 minute. Cover butternut squash with water. Add stock cube. Bring to a boil, and then reduce heat. Cover and simmer for 12–15 minutes.

 

Step 3

Stir the lemons and olives and simmer for 10-15 minutes, until squash is tender. Garnish with parsley, and serve with steamed kale.

 

Chef's Notes

Smart Tip: The kale comes in at 32 cals per serving. You can reduce your calories by omitting it, but it's a great superfood, full of goodness, so try to keep it in if your calorie intake allows.

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