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Spiced squash, butter bean and purple sprouting broccoli stew


Serves: 6
timePrep time: 20 mins
timeTotal time:
Spiced squash, butter bean and purple sprouting broccoli stew
Photograph by Martin Poole

Spiced squash, butter bean and purple sprouting broccoli stew


Serves: 6
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
260Kcal
Fat
8gr
Saturates
4gr
Carbs
32gr
Sugars
11gr
Fibre
15gr
Protein
16gr
Salt
1.9gr

Jasmine and Melissa Hemsley

Jasmine and Melissa Hemsley

Sisters Jasmine and Melissa Hemsley's approach to healthier eating is straightforward, healthy and refreshing: they use only natural, wholesome ingredients.
See more of Jasmine and Melissa Hemsley’s recipes
Jasmine and Melissa Hemsley

Jasmine and Melissa Hemsley

Sisters Jasmine and Melissa Hemsley's approach to healthier eating is straightforward, healthy and refreshing: they use only natural, wholesome ingredients.
See more of Jasmine and Melissa Hemsley’s recipes

Ingredients

  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1½ tsp smoked paprika
  • ½ tsp crushed chillies
  • 1 tbsp ghee (or butter)
  • 2 large onions, diced
  • 2 tsp fresh thyme or oregano leaves, or 1 tsp dried thyme or oregano
  • 4 garlic cloves, finely chopped
  • zest and juice of 1 lemon
  • 1 small butternut squash (around 800g), peeled and chopped into 3cm cubes
  • 1 litre homemade chicken stock or good-quality vegetable stock
  • 600g purple sprouting broccoli
  • 3 x 400g tins butter beans, drained
  • 1 large handful of coriander
  • 1 large handful of flat-leaf parsley
  • 100g organic feta cheese, to 
crumble over

Step by step

Get ahead
Make up to the end of step 3, 
but reduce the cooking time by 5 minutes. 
To reheat, bring back to the boil before 
adding the broccoli.
  1. Toast the cumin, coriander, paprika and half the crushed chillies in a large dry casserole briefly, stirring, until fragrant.
  2. Add the ghee or butter and the onions for 5 minutes until soft, not brown. Add the thyme, garlic and lemon zest for 1 minute more.
  3. Add the squash to the pan along with the stock; bring to the boil, then simmer gently for about 10 minutes until the squash is almost tender, add the drained butter beans and season with salt and pepper. Simmer 
for a further 5 minutes.
  4. Add the purple sprouting brocolli, cover and simmer for about 10 minutes until tender, then add the lemon juice and half of the coriander and parsley. Spoon into bowls and top each serving with the remaining parsley and coriander, some crumbled feta cheese and a drizzle of extra-virgin olive oil; sprinkle with the remaining crushed chillies.
Chef quote
A great midweek supper – easy and packed with veg. Heat up leftovers for lunch.

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