Butternut Squash Stew

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recipe by Kenwood None

  • Time icon
    Total Time
    55mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    300

A warm filling dish full of flavour and great served with mashed potato or warm crusty bread.

recipe updated 26 Sep 2018

Ingredients

  • Onion icon
    Onion
    75g
  • Red bell pepper icon
    Red bell pepper
    150g
  • Olive oil icon
    Olive oil
    3 tbsp
  • Garlic clove icon
    Garlic clove
    x 2
  • Butternut squash icon
    Butternut squash
    400g
  • Tinned chickpeas icon
    Tinned chickpeas
    240g
  • Tinned chopped tomatoes icon
    Tinned chopped tomatoes
    200g
  • Dried oregano icon
    Dried oregano
    2 tsp
  • Dried thyme icon
    Dried thyme
    2 tsp
  • Vegetable stock icon
    Vegetable stock
    400ml
  • Saffron threads icon
    Saffron threads
    None
  • Salt & pepper icon
    Salt & pepper
    1 pinch
  • Spinach icon
    Spinach
    150g
  • Sumac oil icon
    Sumac oil
    4 tbsp

Tools

  • kCook icon kCook Multi
  • kCook icon kCook bowl

Step preview

  1. Prep and set aside onion: peeled & quartered
  2. Prep and set aside red bell pepper: destalked, seeded & quartered
  3. Prep and set aside butternut squash: peeled, deseeded & cubed - 2 cm
  4. Fit thick slicing disc (5) to direct prep attachment
  5. Fit direct prep attachment to kCook Multi
  6. Fit stir tool to kCook bowl
  7. Fit kCook bowl to kCook Multi
  8. Turn direct prep attachment to position 1
  9. Slice prepared onion into the kCook bowl with direct prep attachment
  10. Slice prepared red bell pepper with direct prep attachment
  11. Turn direct prep attachment to position 2
  12. Add olive oil
  13. Turn direct prep attachment to position 1
  14. Add peeled, crushed garlic clove with direct prep attachment
  15. Turn direct prep attachment to position 2
  16. Attach lid to kCook bowl
  17. Cook for 5min with filler cap removed
  18. Add prepared butternut squash
  19. Add drained tinned chickpeas
  20. Add tinned chopped tomatoes
  21. Add dried oregano
  22. Add dried thyme
  23. Add hot vegetable stock
  24. Add saffron threads
  25. Add salt & pepper to taste
  26. Cook for 30min with filler cap removed
  27. Add spinach
  28. Stir for 1min with filler cap removed
  29. Leave for 2min
  30. Drizzle with sumac oil
  31. Serve
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