Spiced Winter Squash Stew
I found the inspiration for this recipe in a vegetarian cookbook for students, and cooked it many times for my housemates when we lived in a freezing, mouldy little house without a dining table or real chairs. We’d sit together in a circle on the floor with a big pan of stew in the centre, a loaf of crusty bread, and each with a bowl and a fork. A perfect stew for late night conversations, bringing people together, getting through exams and getting over hangovers.
It all depends on how much veg you use as to how many people it serves; no matter how much I made, four of us always finished it off! It does reheat nicely, though!
- 1 butternut or acorn squash, cubed
- ½ a swede, cubed
- 1 large carrot, peeled and chopped
- 1 large parsnip, peeled and chopped
- 1 large onion, chopped
- 2 large garlic cloves, crushed
- 1 red chilli, sliced
- 350ml passata
- 1 cinnomon stick
- 6 cloves
- salt and pepper
- Parsley or coriander to garnish
Heat the oil in a large casserole dish or pan with a tight-fitting lid. Fry the onion until soft, then add the garlic and stir.
Add the vegetables, tomato, chilli, cloves and cinnamon and season to taste. Bring to the boil, then reduce the heat, cover and simmer for 30 – 40 minutes, or until the passata has reduced and the vegetables are tender. Check the pan regularly to make sure it isn’t boiling dry – add stock if it is!
Season and serve with crusty bread, cous cous or brown rice!
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