Butter Bean Stew with Roast Squash, Mushrooms and Sage
A simple recipe for autumnal butter bean stew. Roast squash, mushrooms and potatoes are paired with sage, turmeric and coconut milk in this warming, comforting bowl of stew.
Servings 4
Calories 480kcal
Ingredients
- 400 g butternut squash peeled, deseeded, chopped into chunks
- 3 tbsp sunflower oil
- 1 leek including green, sliced into rounds
- 1 red onion peeled and chopped
- 200 g chestnut mushrooms halved or quartered
- 50 g cavolo nero (black kale) finely sliced
- 400 g potato peeled and chopped into chunks (use a waxy potato which won't dissolve)
- 2 large cloves of garlic crushed
- 1 tbsp chopped ginger
- 1 tbsp fresh, finely chopped sage
- ½ tsp ground turmeric
- 300 ml vegetable stock
- 200 ml coconut milk
- 400 g can butter beans drained and rinsed
To Serve
- sliced red chilli
- chopped fresh parsley
Instructions
- Preheat oven to 200C/390F
- Toss the chunks of squash in 2 tbsp of the oil, chilli flakes and salt and pepper. Tumble them onto a baking tray and roast in the preheated oven for 30-40 minutes until tender and browned.
- Gently fry the leek, onion and mushrooms in the remaining tablespoonful of oil until soft.
- Add the kale, potato, garlic, ginger, sage and turmeric and fry gently for a further minute or two.
- Pour in the stock and coconut milk. Bring to a boil then reduce heat and simmer for 15 minutes or until the potatoes are fork tender.
- Add the roasted squash and the drained butter beans, stir through and simmer for 5 minutes until piping hot.
- Serve with topped with slices of chilli and chopped fresh parsley.
Notes
Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.
Nutrition
Calories: 480kcal | Carbohydrates: 63g | Protein: 14g | Fat: 22g | Saturated Fat: 11g | Sodium: 332mg | Potassium: 1757mg | Fiber: 12g | Sugar: 9g | Vitamin A: 12409IU | Vitamin C: 61mg | Calcium: 146mg | Iron: 7mg