Recipe of the Week – 17th June 2013 – Chilean Butternut Squash and Bean Stew


This is a really nice (and simple!) one-pot warming stew, which is too good to eat just when the weather is cold. This will be Sunday Lunch today!

Serves 4


1 medium butternut squash, roughly diced

2 small onions, roughly chopped

2 cloves of garlic, chopped

3 tbs rapeseed oil

1 tbs dried oregano

1 tsp sweet smoked paprika

1 x 400g tin beans (I used butterbeans, but chickpeas, haricot or cannellini are good too)

1 bay leaf

800ml hot vegetable stock from bouillon

100g frozen or tinned sweetcorn

Salt and pepper to taste


1. Gently sauté the onion and garlic in the olive oil until soft (approximately 8-10 minutes)

2. Add the paprika and oregano and stir well before adding the butternut squash, beans, stock and bay leaf. Bring to the boil and simmer gently for 15 minutes until the squash is soft and the sauce has thickened.

3. Add the sweetcorn and cook for a further 5 minutes.

4. Season and serve with a green salad and lots of crusty bread.


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