Greek
Greek
Braised Mushroom with garlic and yoghurt
Our tested Braised Mushroom Tart: charcoal-grilled, generous, and balanced with garlic and...
Greek · Salad
Slow-Cooked Squash Slaw
The kind of Greek plate you make on repeat. lemon and oregano, a proper slow-cook, and a finish of fresh herbs.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the lemon and oregano elements, and pat the squash dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the butternut squash and slow-cook until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the greek yoghurt and the rest of the lemon and oregano flavours, letting them cook out for a minute until fragrant.
Add the sweetcorn along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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