Microwave honey & fennel-glazed carrots
Toss baby carrots in a fennel and honey butter and serve at a Christmas feast. They look special, and best of all, don't take up any hob space
Hazelnut & sage crushed butternut squash
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 1 large butternut squash(about 1.2 kg), peeled, deseeded and cut into 3cm chunks
- 50g butter
- 1 tbsp finely chopped sageplus a few whole leaves to serve
- good grating of nutmeg
- 50g blanched hazelnutsroughly chopped
Nutrition: Per serving
- kcal186
- fat12g
- saturates5g
- carbs13g
- sugars7g
- fibre4g
- protein3g
- salt0.2g
Method
step 1
Tip the squash into a large microwavable bowl with 4 tbsp water and season. Cover with a microwaveable plate or lid and microwave for 12-15 mins or until very tender.
step 2
Meanwhile, tip the butter into a frying pan and melt over a medium heat. Allow to cook for 2-3 mins until golden brown with a biscuity smell. Add the whole sage leaves for the last minute to crisp up. Remove and set aside.
step 3
Crush the cooked squash with a potato masher and stir though most of the brown butter, the chopped sage, the nutmeg and a generous pinch of salt. Drizzle over the remaining butter and scatter with the hazelnuts and crispy whole sage leaves.
