Name: Butternut squash and borlotti bean stew
Prep time: 15 minutes
Cook time: 30-35 minutes
Yield: 6
Ingredients: 1 tsp rapeseed oil; 2 red onions, chopped; 1 medium butternut squash, deseeded, peeled and cubed; 1 green pepper, chopped; 1 vegetable stock cube dissolved in 500ml water; 2 x 400g cans tomatoes; 50g dried red lentils; 1 heaped tsp dried oregano; good pinch chilli flakes; 4 cloves garlic, crushed; 2 x 400g cans borlotti beans, drained; good grind black pepper; 1 tbsp chopped parsley, to garnish

Guide to the symbols

A colourful winter dish you can cook in one pan.

Serves

Prep

15 minutes

Cook

30-35 minutes

Each 454g serving contains

KCal

242

Carbs

31.0g

Fibre

22.3g

Protein

13.4g

Fat

2.2g

Saturates

0.40g

Sugars

14.4g

Salt

0.60g

Portion Fruit & Veg

Nutritional information explained

What makes a healthy, balanced diet?

Ingredients

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Ingredients

1 tsp rapeseed oil

2 red onions, chopped

1 medium butternut squash, deseeded, peeled and cubed

1 green pepper, chopped

1 vegetable stock cube dissolved in 500ml water

2 x 400g cans tomatoes

50g dried red lentils

1 heaped tsp dried oregano

good pinch chilli flakes

4 cloves garlic, crushed

2 x 400g cans borlotti beans, drained

good grind black pepper

1 tbsp chopped parsley, to garnish

Method

Heat the oil in a pan and add the onions, squash and green pepper. Stir regularly for 5 minutes until starting to brown.
Add the stock, tomatoes, red lentils, oregano, chilli and garlic. Bring to the boil, reduce the heat, add a lid and simmer for 10 minutes.
Add the beans and heat for a further 10 minutes, check the squash is cooked through (until tender). Serve with a good grind of black pepper and a sprinkle of parsley.

Chefs tips

Ideal with pumpkin instead of the butternut squash.
Any beans work well, you could use two different types or cans of mixed beans.
Try stuffing into halved peppers, top with a sprinkle of cheese and bake in the oven 180°/gas 4 for 15 minutes until the pepper is soft and the cheese browned.
Freezing instructions: Suitable for freezing once cooked. Then defrost in the fridge and reheat in the mircowave or on a hob until piping hot throughout.