Borlotti Bean and Butternut Squash Stew

Name: Borlotti Bean and Butternut Squash Stew
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: European
Ingredients: 1 tsp olive oil; 1 large onion, peeled and finely chopped; 2 cloves of garlic, peeled and crushed; 1 stick of celery, finely chopped; 250g of butternut squash, peeled and deseeded, cut into 1cm cubes; 1 can of chopped tomatoes; 1 tsp of sweet, smoked paprika 1/2 low salt vegetable stock cube; Pinch of chilli flakes; 1 can of borlotti beans in water, drained and rinsed

4 steps

Prep:5minCook:40min

A tasty vegetarian main course, which can be easily upscaled to feed a large gathering. Great with seeded bread, wholemeal flatbreads, wholegrain rice, quinoa or cous cous.

Updated at: Thu, 17 Aug 2023 12:05:28 GMT

Nutrition balance score

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Ingredients

4 servings

1 tspolive oil

1onion

large, peeled and finely chopped

2cloves of garlic

peeled and crushed

1 stickcelery

finely chopped

250gbutternut squash

peeled and deseeded, cut into 1cm cubes

1can of chopped tomatoes

1 tspsweet paprika

0.5low salt vegetable stock cube

chilli flakes

1can of borlotti beans in water

drained and rinsed

Instructions

Step 1

Heat the oil in a large non-stick frying pan and fry the onions over medium heat for 8-10 minutes until starting to soften and brown.

Step 2

Add the garlic, celery and butternut squash and cook for 5 minutes.

Step 3

Add the can of tomatoes, half a can of water, the paprika, crumbled stock cube and chilli flakes and stir well. Cook for about 20 minutes until the squash is tender.

Step 4

Add the borlotti beans and stir, Cook for a further 5 minutes until the beans are heated through. Serve.