MEDITERRANEAN BUUTERNUT SQUASH AND BEAN STEW

How do we like the colours of this very autumnal Mediterranean butternut squash and bean stew? It’s vegetarian, nutritious, a little spicy, quick and easy to make. A winner!

Bon appétit!

Ingredients (serves 2): 

• 400 g butternut squash, peeled and cubed

• 100 g carrots, sliced

• 1 onion, chopped

• 2 celery sticks, chopped 

• 4 garlic cloves, chopped

• 1 tbsp chopped rosemary

• 1 tbsp chopped sage 

• 1 tsp chilli flakes

• 1 tbsp tomato puree

• 500 ml vegetable stock 

• 100 ml white wine 

• 1 can cannellini beans, drained and rinsed 

• Zest and juice of 1 lemon 

• Olive oil

• Salt and pepper 

• Yoghurt/vegan yoghurt to serve 

Method:

Heat 3 tbsp of olive oil in a large frying pan on a medium-high heat. 

Add the onion and celery, and cook for 3-4 minutes until fragrant. 

Add the garlic, butternut squash, carrots, rosemary, chilli flakes and sage. Cook for 5 minutes, until all the ingredients have started to cook nicely together. Season with a pinch of both salt and pepper. 

Add the tomato puree and white wine. Mix well and cook for 3 minutes then pour over the stock and if needed enough water to cover the veggies. Bring to the boil, then reduce the heat to low and simmer gently for 15 minutes, or until the veggies are tender and cooked through.

Stir in the cannellini beans, lemon juice and season to taste with salt, pepper and lemon zest. 

Serve with a dollop of yoghurt/vegan yoghurt.