Spicy bean & squash stew
11
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
This is the perfect comfort food for a chilly day – beans and roasted squash with warming spices.
Ingredients
Butternut Squash
1 whole, medium
Olive Oil
1 tablespoon(s)
Parsley, fresh
1 tablespoon(s)
Calorie controlled cooking spray
4 spray(s)
Red onion
1 small
Garlic
2 clove(s)
Red pepper
1 medium
Ground Cumin
1 teaspoon(s), level
Paprika
2 teaspoon(s), level
Ground Cinnamon
0.5 teaspoon(s), level
Tinned Tomatoes
2 can(s), large
Butter Beans, cooked
1 can(s), large, drained
Red wine vinegar
1 tablespoon(s)
Agave Syrup
2 teaspoon(s), level
Giant couscous, dry
160 g
Plain Soya Yogurt
75 g
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the squash in a large roasting tin and drizzle over the oil. Season well. Roast in the oven for 35-40 minutes, or until soft, then remove from the oven and stir through half the chopped parsley.
2
Meanwhile, mist a large pan with cooking spray and put over a medium heat. Fry the onion for 4-5 minutes, or until soft. Add the garlic and cook for a further 1 minute, then add the pepper. Cook for 5-6 minutes, or until softened, then add the spices and cook for a further 1 minute.
3
Add the tomatoes, butter beans, vinegar and agave syrup, then stir well to combine. Simmer gently for around 20 minutes, or until the liquid has reduced.
4
Meanwhile, prepare the couscous to pack instructions and stir through the remaining chopped parsley.
5
Serve the stew with the couscous, topped with the roasted squash and a dollop of yogurt.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.