Beetroot Butternut Stew Recipes

BEETROOT & BUTTERNUT STEW

Beetroot & butternut stew image

This vibrant vegetarian one-pot is packed with an impressive 4 of your 5-a-day, and makes a delicious low-fat and low-calorie dinner

Provided by Natasha Corrett

Time 55m

Number Of Ingredients 13

Ingredients

250g raw beetroot
350g butternut squash , unpeeled
1 garlic clove , grated
1 small onion , diced
¼ tsp cumin seeds
½ tsp ground coriander
4 cardamom pods , seeds removed and crushed
1 tbsp sunflower oil
½ tsp cinnamon
100g green beans , topped and cut in half
50g chard or spinach, stems removed and leaves roughly chopped
small pack flat-leaf parsley , roughly chopped
brown rice , to serve (optional)

Steps:

Peel the beetroot and chop into small pieces. Chop the butternut squash into small pieces. Put them in separate bowls until you need them.
In a large wide-topped saucepan, fry the garlic, onion, cumin seeds, coriander and cardamom pods in the oil for 2 mins on a medium heat. Add 125ml water along with the beetroot and leave for a further 5 mins until the water has simmered away.
Add 250ml water, the butternut squash and cinnamon, and leave to simmer on a medium heat for 10 mins. Add 250ml water and leave to simmer for another 10 mins.
Add 125ml water, the green beans and simmer for another 5 mins until the water has simmered away. Take off the heat and stir in the chard and parsley. Serve by itself or with brown rice for a fuller meal.

Nutrition Facts : Calories 250 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 23 grams sugar, Fiber 12 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium

CHICKPEA AND BUTTERNUT SQUASH STEW

Chickpea and Butternut Squash Stew image

Cooking your own chickpeas heightens the flavor of this dish. Cooking 3/4 cup of dried beans will yield enough for the stew. If you use canned, be sure to drain and rinse them.

Provided by Martha Stewart

Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes

Time 1h20m

Number Of Ingredients 14

Ingredients

1 medium butternut squash, cut into 1 1/2-inch irregularly shaped pieces (about 6 cups)
3 tablespoons extra-virgin olive oil
Sea salt
Freshly ground black pepper
2 medium onions, chopped (about 2 1/2 cups)
8 large cloves garlic, finely chopped
1/4 cup finely chopped flat-leaf parsley stems
1 1/2 teaspoons ground cumin
1 teaspoon paprika
3 medium carrots, cut into 3/4-inch cubes or irregular shapes
2 1/2 cups cooked chickpeas (either from dry beans or from two 15-ounce cans)
1 can crushed tomatoes (28 ounces)
4 teaspoons Harissa, or more to taste
1/2 cup flat-leaf parsley leaves, roughly chopped

Steps:

Preheat oven to 375 degrees. Place squash on a baking sheet lined with parchment. Drizzle with 1 1/2 tablespoons olive oil and salt and pepper. Toss well and roast until golden brown, 45 to 50 minutes.
In a large skillet or pot, warm remaining 1 1/2 tablespoons olive oil over medium-high heat. Add onions and a pinch each of salt and pepper. Cook for 3 to 4 minutes. Stir in garlic and cook for 3 minutes. Stir in parsley stems, cumin, and paprika, and cook for 1 minute. Add carrots and 1 cup chickpea cooking liquid (or water, if using canned chickpeas) to onion mixture. Bring to a boil over high heat. Reduce heat to low and simmer, covered, until carrots are tender, 10 to 12 minutes.
Add tomatoes and chickpeas. Raise heat to medium-high and simmer for 10 minutes. Stir in harissa paste, chopped parsley leaves, roasted squash, and remaining 1/2 cup chickpea cooking liquid (or water). Simmer, uncovered, until flavors meld, another 3 minutes. Season with salt and pepper to taste.

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