Butternut squash stew
Here’s a wonderful winter warming recipe, for all the family to enjoy.
It’s packed with immune supportive ingredients, a good balance of protein, carbohydrate and essential fats.
It is gluten, dairy free and vegetarian (not vegan)
A flavourful, nutrient dense, warming stew.
1 small butternut squash, deseeded and cut into chunks.
3 tablespoons of coconut oil (organic, extra virgin)
10 fresh sage leaves – 5 whole & 5 shredded
2 teaspoons dried oregano
1 small red chilli, deseeded and chopped
2 tablespoons of butter (whole, grass fed)
1 medium sized onion, chopped
250g of sweetcorn
250g of pre-soaked butter beans (or from a can)
3 tomatoes, cut in quarters
3 tablespoons of organic natural yoghurt
Celtic sea salt & course black pepper to flavour
Chopped parsley or chives to garnish
Preheat oven to 200C, Gas mark 6.
Toss the squash, 2 tablespoons of oil, the whole sage leaves, into a large bowl, then season with salt & pepper. Transfer these to a baking tray and roast for 45 to 60 minutes, until the squash cubes appear soft and the edges are beginning to brown. Remove from the oven and set aside.
Meanwhile, in a large frying pan or skillet, heat the remaining oil, butter and fry the onion gently until it’s soft. Stir in the corn, remaining sage oregano, chilli, beans and add a little water. Cover, gently heat and allow to simmer for 5 minutes.
Add the roast squash, discarding the charred sage, add tomatoes into the stew and check seasoning.
Add the natural yoghurt, stir and heat through for a couple more minutes.
Serve with chopped chives or parsley to garnish & enjoy!