Ingredients
- 1.5 kg assorted squash (e.g. baby pumpkins, baby marrows, pattypans, cubed butternut etc.)
- 20 ml fresh thyme, chopped
- 250 ml cream
- 50 g Parmesan cheese
- Black pepper
- 3 garlic cloves, crushed
- 1 packet Knorr Cottage Chicken Bake Cook-in-Sauce
- 30 ml parsley, chopped
Instructions
- Preheat oven to 180°C
- Place mixed squash in an ovenproof dish and season with black pepper
- Mix the remaining ingredients together in a jug and pour over the assorted squash
- Bake for 40–45 min or until the squash are tender and the sauce has thickened
