Warming Butternut Squash Stew

Name: Warming Butternut Squash Stew
Total time: 3600 s
Yield: 6 servings
Cuisine: British
Ingredients: 1 Butternut Squash; 1 Onion; 3/4 cloves garlic; 1 large red pepper; 300 g - 500g peanut butter; 400 g chopped tomatos; 1 tablespoon tomato puree; 1 1/2 tablespoons cumin; 1 tablespoon chilli powder or flakes; 1 tablespoon paprika; 500 ml vegetable stock; 400 g kidney beans; 100 g spinach

Livvy @cook_11753185

I came across this recipe a while ago online but as usual, I've changed it to suit me. I love this stew to make ahead and have for quick dinners as a light but filling meal. This serves about 4-6 people, but I find it often does less because we all want seconds.

Suitable for vegans.

Livvy @cook_11753185

Suitable for vegans.

Saved

Ingredients

1 hour

6 servings

1Butternut Squash
1Onion
3/4 clovesgarlic
1large red pepper
300 g- 500g peanut butter
400 gchopped tomatos
1 tablespoontomato puree
1 1/2 tablespoonscumin
1 tablespoonchilli powder or flakes
1 tablespoonpaprika
500 mlvegetable stock
400 gkidney beans
100 gspinach

Saved

Steps

1 hour

1

Peel and dice the squash into medium chunks (think a really big mouthful. Don't worry, they'll reduce in size as they cook). Then cook the squash in a larger pot/ pan with some oil until starting to soften. This takes about 10 minutes.
2

Peel and crush the garlic cloves. Peel and dice the onion. Add them both to the squash and cook until soft.
3

Cut the red pepper into large chunks and add to the pan with the other ingredients.
4

Add the chopped tomatoes, cumin, chilli, paprika, tomato puree, peanut butter, vegetable stock to the squash and vegetable mixture. Cook all of this until a sauce is formed and reduce until you like the thickness, I like a really thick sauce. But be careful not to lose the chunks of vegetables.
5

Now add the beans and cook for another 10 minutes or so. Add the spinach and wilt it into the mixture.
6

Then plate up and serve with rice or flat breads.