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Butternut squash and butterbean stew with yogurt

Butter bean and butternut squash ragout with yogurt and hot mint oil

Butternut squash and butterbean stew with yogurt

Name: Butternut squash and butterbean stew with yogurt
Total time: 1 h 35 min
Yield: Serves 4
Ingredients: 2 tbsp vegetable oil; 1 large onion diced; 500g butternut squash peeled and diced; 4 large cloves garlic thinly sliced; 1 tsp ground cinnamon; 1 tsp ground turmeric; 2 tsp cumin seeds; 1 tsp dried chilli flakes; 650g passata; 1 tsp caster sugar; 2 x 400g tins butter beans drained and rinsed; a small bunch flat-leaf parsley roughly chopped; 1 tbsp dried mint; natural yogurt to serve

Sabrina Ghayour

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Serves 4

Easy

Total time: 1 hr and 35 mins

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Whether you're vegetarian or not, this is the kind of dish that will satisfy anyone. Gentle spicing helps to lift the sauce, and the yogurt and mint oil make it the kind of dish perfect for dipping hunks of bread into

Gluten free

Vegetarian

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Alternatives

Complete the dish

Try this squash and butterbean stew, then check out our vegan stew, vegetable stew, slow cooker winter vegetable stew, vegetarian tagine, Tuscan bean stew and other vegetarian recipes.

Looking for more butternut squash recipes? Try our butternut squash risotto, butternut squash and chickpea curry, butternut squash salad and more butternut squash recipes.

Ingredients

Nutrition

2 tbsp vegetable oil
1 large onion

diced
500g butternut squash

peeled and diced
4 large cloves garlic

thinly sliced
1 tsp ground cinnamon
1 tsp ground turmeric
2 tsp cumin seeds
1 tsp dried chilli flakes
650g passata
1 tsp caster sugar
2 x 400g tins butter beans

drained and rinsed
a small bunch flat-leaf parsley

roughly chopped
1 tbsp dried mint
natural yogurt

to serve

Nutrition: per serving

kcal317

low
fat9.8g

low
saturates0.7g
carbs38.3g
sugars18.4g
fibre12.7g
protein12.5g
salt0.2g

Method

step 1

Heat 1 tbsp of oil in a large lidded pan over a medium heat and cook the onion for 10 minutes until soft, without browning, then add the diced squash and garlic. Cook for 8-10 minutes until softening at the edges. Add the spices, coat everything well, stirring for a minute or so. Season generously, then add in the passata, sugar and 250ml of water. Stir, cover with a lid, reduce the heat and cook gently for 20-25 minutes (stirring occasionally and adding a splash of water if it begins to look a little dry) or until the squash has cooked through.
step 2

Remove the lid, stir well and add the beans, and most of the parsley.
step 3

In a separate small pan, heat 1 tbsp of oil and the dried mint over a medium heat for a few minutes, ensuring it doesn’t burn, then remove from the heat and set aside.
step 4

Serve the stew with dollops of yogurt, scattering over the remaining parsley and the hot mint oil.

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Authors

Sabrina Ghayour Chef Portrait

Sabrina Ghayour

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