Coronavirus (Covid-19)

Advice for people with diabetes and their families

Savefor later Page saved! You can go back to this later in your Diabetes and Me Close

Galician stew with roasted butternut squash

Special Diets

Thumbnail
Thumbnail
Thumbnail
Thumbnail
Thumbnail
Savefor later Page saved! You can go back to this later in your Diabetes and Me Close
Galician stew with roasted butternut squash
A Spanish-inspired dish, full of goodness.
Serves
4
Prep
10 minutes
Cook
30 minutes
Each 581g serving contains (excludes serving suggestion)
KCal
285
Carbs
41.1g
Fibre
16.1g
Protein
11.9g
Fat
4.6g
Saturates
0.7g
Sugars
22.3g
Salt
0.56g
Fruit/Veg Portion
6
Ingredients

Ingredients

1 medium butternut squash (approx 900g)
1 tbsp olive oil
1 green pepper, deseeded and sliced into strips
1 yellow pepper, deseeded and sliced into strips
1 red pepper, deseeded and sliced into strips
1 large onion, halved, then thinly sliced
2 heaped tsp mild ('dulce') smoked paprika
2–3 cloves garlic, sliced
1 rounded tsp dried thyme
1 aubergine, cut into large cubes
1 x 400g tin tomatoes, plus 1 tin water
400g tin puy lentils
2 tbsp freshly chopped parsley
Please view Whisk.com privacy policy for more information

Method

Recipe tips
  • This vegetable stew is great spooned over baked sweet potatoes or roasted pumpkin. You can spoon it into large rings of marrow and roast it. Or top with filo pastry for a vegetable pie.
  • Smoked paprika is a good spice to use in Spanish dishes. It has the flavour of chorizo without the fat. You can buy a mild version called dulce or a hotter version called picante. It adds a lovely, smoky warming richness to soups, stews, roast meats or vegetables. 
  • Freezing instructions: Suitable for freezing once cooked. Freeze the stew and squash separately. Defrost in the fridge or microwave and reheat until piping hot throughout.
Brand Icons/Telephone check - FontAwesome icons/tick icons/uk