Eat 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


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


  • 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)


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