Butternut squash stew

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!