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.
INGREDIENTS
- 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
METHOD
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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