Before the extravagance of the feast, a light and tasty veg stew, using one of the two successful squashes we saved from the slugs this year. They looked pale and too green but time turned them golden and this simple recipe with its spicy Latin American tastes, foraged as it was(again) from a magazine cutting, is an excellent way to use them.
Squash Stew - for 4
Olive oil
1 large onion chopped
2 cloves garlic chopped
1 tbs smoked paparika
1 tbs dried oregano
1 butternut squash peeled and cut into chunks
1 red pepper, cut into chunks
1 green pepper, cut into chunks
2 medium potatoes cut into six pieces
1 tin cannellini beans
1 large tin sweetcorn
Chicken or vegetable stock (obviously for a vegetarian use veg stock)
Eat with crusty bread and/or cabbage
Squash Stew - for 4
Olive oil
1 large onion chopped
2 cloves garlic chopped
1 tbs smoked paparika
1 tbs dried oregano
1 butternut squash peeled and cut into chunks
1 red pepper, cut into chunks
1 green pepper, cut into chunks
2 medium potatoes cut into six pieces
1 tin cannellini beans
1 large tin sweetcorn
Chicken or vegetable stock (obviously for a vegetarian use veg stock)
- Heat the oil and soften the onion for several minutes.
- Add the garlic, the paprika and oregano and sweat for a minute.
- Add the squash, peppers and potatoes, mix in and season with salt and pepper.
- Now put in enough stock to just cover and let it simmer for 10 -15 minutes unitl the veg are soft.
- Add the beans and sweetcorn and let it all heat through.
Eat with crusty bread and/or cabbage
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