Butternut Squash Stew
Serves
4
Total Time
55mins
Calories
365
Butternut Squash Stew
- Onion75 gpeeled, quartered
- Red bell pepper150 gdestalked, seeded, quartered
- Butternut squash400 gpeeled, deseeded, cubed - 2 cm
- Olive oil3 tablespoons
- Garlic clove2peeled, crushed
- Canned chickpeas240 gdrained
- Canned chopped tomatoes200 g
- Dried oregano2 teaspoons
- Dried thyme2 teaspoons
- Vegetable stock400 ghot
- Saffron threads1 sprig
- Salt & pepper1 pinch
- Spinach150 g
- Sumac oil4 tablespoons
Ingredients
- 1. Fit thick slicing disc (5) to direct prep attachment
- 2. Fit direct prep attachment to kCook Multi
- 3. Fit stir tool to kCook bowl
- 4. Fit kCook bowl to kCook Multi
- 5. Turn direct prep attachment to position 1
- 6. Slice onion and red bell pepper into the kCook bowl with direct prep attachment
- 7. Turn direct prep attachment to position 2
- 8. Add olive oil
- 9. Add garlic clove to the kCook bowl with direct prep attachment
- 10. Attach lid to kCook bowl
- 11. Cook with filler cap removed - 5 min, 120°C, speed 3
- 12. Then add butternut squash, canned chickpeas, canned chopped tomatoes, dried oregano, dried thyme, vegetable stock and saffron threads
- 13. Add salt & pepper to taste
- 14. Cook with filler cap removed - 30 min, 98°C, speed 3
- 15. Then add spinach
- 16. Stir with filler cap removed - 1 min, speed 3
- 17. Leave - 2 min
- 18. Drizzle with sumac oil and serve
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
