This is a perfect filling recipe for a quick brunch or evening meal, which could also work as a main with rice or couscous, but actually was very nice just on its own with a poached egg and some toast!
Serves 6 as a side or 4 as a main
1 large butternut squash, peeled, deseeded and cut into 2 cm dice
2 medium red onions, finely chopped
2 tbs olive oil
1 red pepper, deseeded and roughly chopped
1 tsp chilli flakes
2 tsp smoked paprika
1 tbs freshly chopped rosemary
200ml good quality vegetable stock from bouillon
2 tbs cider vinegar
1 tbs honey or agave nectar
Salt and pepper to taste
1. Place the butternut squash cubes in a large pan of boiling water, bring back to the boil then par boil for 10 minutes. Drain and set aside.
2. Meanwhile in a large frying pan (I used a wok), gently heat the oil and add the onions and peppers and sauté for 5 minutes. Add the paprika and chilli flakes and sauté for a further 5 minutes.
3. Stir in the butternut squash cubes then add the honey and rosemary and stir to coat.
4. Pour over the stock and vinegar, then cover and simmer for 10 minutes until soft.
5. Season to taste and serve immediately.