Spicy bean & squash stew
- Total Time
- 0:55
- Prep
- 0:15
- Cook
- 0:40
- Serves
- 4
- Difficulty
- Easy
This is the perfect comfort food for a chilly day – beans and roasted squash with warming spices.
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Butternut Squash1 whole, medium, peeled and cut into 2cm cubes
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Olive Oil1 tablespoons
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Parsley, fresh1 tablespoons, roughly chopped
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Calorie controlled cooking spray4 spray(s)
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Red onion(s)1 small, finely chopped
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Garlic2 clove(s), finely sliced
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Red pepper(s)1 medium, romano variety, deseeded and finely sliced
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Ground Cumin1 teaspoons, level
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Paprika2 teaspoons, level
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Ground Cinnamon½ teaspoons, level
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Tinned Tomatoes2 can(s), large
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Butter Beans, cooked1 can(s), large, drained
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Morrisons Red Wine Vinegar1 serving(s)
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Groovy Food Co. Agave Nectar Light Amber & Mild2 teaspoons
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Merchant Gourmet Giant Couscous160 g
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0% fat natural Greek yogurt75 g
- 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.
- 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.
- 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.
- Meanwhile, prepare the couscous to pack instructions and stir through the remaining chopped parsley.
- Serve the stew with the couscous, topped with the roasted squash and a dollop of yogurt.