Ingredients
1 tbsp olive oil
½ butternut squash
½ chilli
handful fresh mint, chopped
To serve
1 tbsp double cream
1 tbsp Greek-style yoghurt
Method
1. Heat the oil in a large sauté pan.
2. Add the squash, chilli and mint and gently fry for 8-10 minutes or until squash is softened and slightly golden.
3. To serve, make a sauce by mixing the cream and yoghurt together.
