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Butternut squash and borlotti bean stew

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A colourful winter dish you can cook in one pan.
Serves
6
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
5
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
  1. Heat the oil in a pan and add the onions, squash and green pepper. Stir regularly for 5 minutes until starting to brown.
  2. 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.
  3. 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.

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