This dish makes a tasty lunch. Start by peeling and boiling your cubes of butternut squash. Once cooked toss in a little olive oil (or olive based spread) and season with salt and ground black pepper. Place the fried lean bacon rashers on top of the bed of squash cubes and serve with the boiled peas.

Serves 2
Preparation time: 20 minutes

1 butternut squash (cubed and boiled)
4 rashers of lean bacon
olive oil
salt
ground black pepper
parsley (to garnish)
1 cup peas

Estimated Nutritional info:

Per 100g
Calories: 335
Fat: 26g
Sat fat: 8g
Cholesterol: 60
Sugars: 2g
Carbs: 13g

GI Value: Medium
