Cinnamon spiced squash and butter bean stew

cinnamon spiced squash and butter bean stew

cinnamon spiced squash and butter bean stew

First of all apologies for the long absence from the blog but work interferes with my experimenting in the kitchen big time! I am turning into a sad person: all work and not much play. Anyway, I finally managed to try something new last weekend: this lovely, winter warmer stew, straight from the Mildreds cookbook. Lovely served with rice or cous cous. A must for all the veggies out there.


  • 1 large butternut squash, peeled , deseeded and cut into 2.5 cm. chunks
  • 1 onion, diced
  • 3 garlic cloves, finely chopped
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 6 thyme sprigs
  • 1 large rosemary sprig
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 teaspoon ground cinnamon
  • 1 tbspoon smoked paprika
  • 3x 400 gr. chopped tomatoes
  • 100 gr. pitted Kalamata olives
  • 50 ml maple syrup
  • 400 ml water
  • 3 x 400 cans butter beans
  • salt and pepper
  • a little olive oil


Preheat the oven to 200 degrees

Splash a little oil on to the base of a roasting tin, add the squash pieces, season with salt and mix together thoroughly. Roast for 20-25 minutes, until the squash is soft and cooked through. Set aside.

Head a drizzle of oil in a heavy pan, add the onion and garlic and peppers and cook gently, stirring for 5-6 minutes, until the onion has softened. Add the herbs and spices, season with salt and pepper (I put 2 vegetable stock cubes instead) and cook for another 5 minutes. Add the tomatoes, the olives the maple syrup and the water. I also added some sweetcorn which was languishing in the fridge. Bring to a simmer and cook cover a low heat for 30 minutes untile the sauce has thickened and reduced (I refrained from adding any water but put a lid on).

Stir in the roasted butternut squash and butter beans and cook for a further 1-2 minutes. Spoon into bowls and enjoy!



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