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

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

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

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.