Butterbean and Roasted Squash Stew Print Recipe

Published: May 16, 2017
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Prep Time: 10

Cook Time: 60

Serves: 4

Calories:

Difficulty: Easy

Budget: Cheap

Ingredients

1 medium butternut squash, deseeded, peeled and cut into large chunks

400g butter beans (tinned, drained)

6 large tomatoes, chopped and sprinkled with a little salt

1 large onion, roughly cut into chunks

2 carrots, peeled and diced

2 shallots, finely diced

spring onions (green stems chopped)

4 tbsp olive oil

Method

  1. Pre-heat the oven to 180C / 350F (gas mark 4). Place the squash onto a non-stick baking tray with 1 tablespoon of oil and a little salt. Roast for 30-35 mins until soft.
  2. In a large pan, heat the remaining oil and add the shallots, carrots and onion. Gently sweat until soft but not coloured.
  3. Add tomatoes and cook over a medium heat for around 15 mins, before adding the beans. Reduce the heat and warm through.
  4. Add the roasted squash, season and stir in the spring onion.
  5. Serve with your choice of No.G mini pie or quiche and tuck in!

Nutritional Information:

No nutrional information.

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