Pumpkin or Butternut squash stew

Butternut squash makes a lovely vegetarian stew when mixed with a few store cupboard ingredients. A great dinner for busy days where you want something cheap and healthy. If you add plant-based yoghurt, it's also vegan.

#Veggie #Pumpkin

Serves: 4

Prep Time: 30 minutes

Cooking Time: 30 minutes to 1 hour

Source: Butternut squash stew recipe - BBC Food

Ingredients:

• 2 tbsp vegetable or sunflower oil

• 1 onion, finely chopped

• 1 medium butternut squash (about 750g/1lb 10oz), peeled, deseeded and cut into 2.5cm/1in pieces

• 1 tsp dried chilli flakes

• 1 tsp ground cumin

• 1 tsp ground cinnamon

• 1 tsp salt

• 400g tin chopped tomatoes

• 400g tin chickpeas, drained and rinsed

• 300ml/½ pint boiling water

• plain yoghurt (any variety), to serve (optional)

Method:

1. Heat the oil in a large saucepan and add the onion. Cook over a medium heat for 5 minutes until softened. Add the squash and cook over a high heat for 8–10 minutes until starting to colour on the edges. Add the salt, spices, chopped tomatoes and 200ml/7fl oz boiling water. Cover and cook over a low heat for 30 minutes until the squash is soft.

2. Add the chickpeas with the remaining 200ml/7fl oz boiling water, cover and cook over a low heat for 20 minutes. Leave to rest for 5 minutes before serving. Serve with some yoghurt, if you like.

Cook's Tip: Any leftovers will keep in the fridge for 3 days and it also freezes well.