BUTTERNUT SQUASH (frozen) 500g
Zoom image

BUTTERNUT SQUASH (frozen) 500g


Not rated yet


Ingredients

Butternut Squash.

DO NOT EAT RAW.

How to cook

Oven Frozen

 Fan 200°C  Cook time: 25 min. - 30 min.

 Gas 6  Cook time: 30 min. - 35 min.

Remove required amount from packaging.

Place on a baking tray in a single layer, drizzle with 15ml of oil, cook near the middle of the oven for Fan 25-30 minutes/Gas 30-35 minutes.

Turn half way through cooking time.

Microwave Frozen

 Cat E  Cook time: - 3 min.

 800w

Based on a quarter of a bag

Remove required amount from packaging.

Place into a microwaveable dish.

Cover and vent.

Cook for 3 minutes.

Stir half way through cooking.

If using chilled, once cooked allow to cool, keep refrigerated and consume within 24 hours.

 

A note about our product information

We have done everything we can to ensure that the information we provide about all of the products listed on our website is accurate and up to date. However, food products are constantly being improved so their ingredients and the other information we publish here, including details of their nutritional content and allergy advice, is liable to change. For this reason, we strongly recommend that you always read the actual product label carefully before using or consuming any product. Please do not rely solely on the information provided on this website. Despite the product information being regularly updated. Iceland is unable to accept liability for any inaccuracies or incorrect information contained on this site. This does not affect your statutory rights.
We recommend that you always check the packaging for allergen advice and talk to your doctor if you need any further food allergy advice. Please remember that products suitable for vegans may not necessarily be suitable for people with food allergies, as advised by The Vegan Society.

  • €4.80
Qty:  
Only 10 left in stock
    • Weight
      0.8000 kg
    • SKU
      butternut500g
Customer reviews
Please sign in to add review
There are no comments yet. Be the first to leave a comment