Butternut Squash Provencale

Butternut Squash Provencale

Core & 0 points

serves 4

6 tomatoes, skinned and chopped

450g butternut squash*, peeled and chopped into 2.5cm cubes

2 onions, chopped

1 garlic clove, crushed

seasoning

Place tomatoes and squash in a pan and cook over a gentle heat for about 10 minutes.  Add onion and garlic, and season.  Cook until onion is transparent but the squash still holds its shape (time depends on type of squash used).  Serve immediately, or cool and freeze in rigid boxes.