Butternut squash stew

Butternut squash stew

This recipe is courtesy of BBC GoodFood.


  • 2 tbsp vegetable or sunflower oil
  • 1 onion, finely chopped
  • 1 medium butternut squash (about 750g/1lb 10oz), peeled, deseeded, and cut into 2.5cm/1in pieces
  • 1 tsp dried chili flakes
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 400g tin chopped tomatoes
  • 400g tin chickpeas, drained and rinsed
  • 300ml/½ pint boiling water
  • plain yogurt (any variety), to serve (optional)


  1. Heat a tablespoon of the oil in a saucepan, make sure it is a large saucepan as this is a big stew, shallow casserole, or deep frying pan.

  2. Add the squash and cook over high heat for 5 minutes, turning regularly. Add the remaining oil and the onion and cook over medium heat for 5 minutes until they soften.

  3. Next, add the spices and salt, then the chopped tomatoes and boiling water.

  4. Cover and cook over low heat for 25–30 minutes or until the squash is soft, stirring occasionally. Serve hot with a dollop of yogurt (if using as this was optional).

Banner and Image Credit: BBC

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