It’s definitely starting to feel like autumn. The days are getting shorter and the evenings are getting colder, so what better way to warm yourself up than with this gorgeous butternut squash and chorizo stew. From start to finish, this recipe takes around an hour to make, but it’s super easy and can be left to simmer while you get on with other things (like catching up on Bake Off). Hearty, wholesome and delicious.
- 500g butternut squash, skin off, cut into cubes
- 1 large onion, diced
- 2 garlic cloves, crushed
- 200g chorizo, sliced
- 1 400g tin cannellini beans, rinsed and drained
- 1 400g tin chopped tomatoes
- 500ml chicken or vegetable stock
- Few sprigs of fresh thyme
- Handful fresh sage leaves
- Olive oil
- Salt and pepper
Serves 4 – 6
- Heat a little olive oil in a deep lidded pan and fry the onion for a few minutes until starting to soften. Add the garlic and the herbs and cook for a few minutes more.
- Add the chorizo and heat until the chorizo oil starts to colour the onions, then pour in the chopped tomatoes and 300ml of stock and stir to combine. Reduce the heat, cover, and leave to simmer gently for 10 minutes.
- Add the butternut squash and remaining 200ml stock and stir again, then cover and simmer for a further 40-45 minutes.
- 5 minutes before serving, add the cannellini beans and stir, ensuring they are fully heated through before plating up.
- Serve with brown rice or quinoa and a big side of greens.