Butternut squash stew

Butternut squash makes a lovely vegetarian stew when mixed with a few store cupboard ingredients. A great dinner for busy days where you want something cheap and healthy. If you add plant-based yoghurt, it's also vegan.

Great

% Daily Values based on a 2,000 calorie diet

Step 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.

Step 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.

Step 3

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

Step 4

In March 2022 this recipe was costed at an average of £3.17 when checking prices at four UK supermarkets.

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