Eat Butternut Squash

butternut-squash

Spicy butterbean, chickpea and butternut squash stew

Enjoy this vegetarian stew recipe, made with butternut squash, butterbeans and chickpeas, as a healthy midweek meal

NUTRITIONAL INFO PER SERVING

  • Calories 261kcals
  • Fat 6.2g (0.9g saturated)
  • Protein 13.8g
  • Carbohydrates 38.4g (14.5g sugars)
  • Fibre 14.4g
  • Salt 1.3g

INGREDIENTS

  • 2 red onions
  • ½ large butternut squash or 1 sweet potato
  • 1 leek
  • 1 tbsp olive oil
  • 2 tsp sweet smoked paprika (pimentón)
  • 390g chopped tomatoes with chilli (our head chef likes the Cirio brand, available from most supermarkets)
  • 450ml vegetable stock
  • 400g tin butterbeans
  • 400g tin chickpeas
  • 200g spinach

To serve

  • Greek yogurt (optional)

METHOD

Slice the red onions into wedges. Peel and cut the squash or sweet potato into 2cm cubes.

Slice the leek at an angle.

Heat the oil in a large saucepan. When hot, add the onions, squash/sweet potato, leek and paprika, then fry for 10 minutes or until the veg take on some colour.

Add the chopped tomatoes and stock, then simmer for 15-20 minutes. Drain and rinse the butterbeans and chickpeas, then stir them through the stew along with the spinach.

Simmer for 5-10 minutes more. Taste and season, then serve with Greek yogurt, if you like.

To download this recipe to PDF, please click here

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