Butternut Squash Stew

Ingredients

• 2 tbsp vegetable or sunflower oil
• 1 onion, finely chopped
• 1 medium butternut squash (about 750g/1lb 10oz), peeled, deseeded and cut into 2.5cm/1in pieces
• 1 tsp dried chilli flakes
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp salt
• 400g tin chopped tomatoes
• 400g tin chickpeas, drained and rinsed
• 300ml/½ pint boiling water
• plain yoghurt (any variety), to serve (optional)

Method

Heat the oil in a large saucepan and add the onion. Cook over a medium heat for 5 minutes until softened. Add the squash and cook over a high heat for 8–10 minutes until starting to colour on the edges. Add the salt, spices, chopped tomatoes and 200ml/7fl oz boiling water. Cover and cook over a low heat for 30 minutes until the squash is soft.

Add the chickpeas with the remaining 200ml/7fl oz boiling water, cover and cook over a low heat for 20 minutes. Leave to rest for 5 minutes before serving. Serve with some yoghurt, if you like.

Recipe Tips

Any leftovers will keep in the fridge for 3 days and it also freezes well.

Butternut Squash Stew Recipe | Easy Hearty Vegetable Stew

Heat the oil in a large saucepan and add the onion. Cook over a medium heat for 5 minutes until softened. Add the squash and cook over a high heat for 8–10 minutes until starting to colour on the edges. Add the salt, spices, chopped tomatoes and 200ml/7fl oz boiling water. Cover and cook over a low heat for 30 minutes until the squash is soft.

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Prep Time less than 30 mins t minutes

Cook Time 30 mins to 1 hour minutes

Total Time 70 minutes

Servings 4 servings

Ingredients

• 2 tbsp vegetable or sunflower oil
• 1 onion, finely chopped
• 1 medium butternut squash (about 750g/1lb 10oz), peeled, deseeded and cut into 2.5cm/1in pieces
• 1 tsp dried chilli flakes
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp salt
• 400g tin chopped tomatoes
• 400g tin chickpeas, drained and rinsed
• 300ml/½ pint boiling water
• plain yoghurt (any variety), to serve (optional)

Instructions

1. Heat the oil in a large saucepan and add the onion. Cook over a medium heat for 5 minutes until softened. Add the squash and cook over a high heat for 8–10 minutes until starting to colour on the edges. Add the salt, spices, chopped tomatoes and 200ml/7fl oz boiling water. Cover and cook over a low heat for 30 minutes until the squash is soft.
2. Add the chickpeas with the remaining 200ml/7fl oz boiling water, cover and cook over a low heat for 20 minutes. Leave to rest for 5 minutes before serving. Serve with some yoghurt, if you like.