Ingredients

    1 medium butternut squash, peeled and diced

    1 can tomatoes

    1 can corn, drained (or use frozen)

    1 medium onion, chopped

    1 clove of garlic, minced

    1 green pepper, chopped

    1 green chili, chopped (optional)

    ½ cup vegetable broth or 1 tsp of stock powder and water

    ½ tsp salt (optional)

    ¼ tsp black pepper

    1-1/2 tbsp tomato paste

    The recipe

    Intro

    It’s September and it should be autumnal but it is warm and has been sunny most of this week.  I love this time of year as summer gives way to autumn.  Many years ago we had a wonderful holiday in Scotland (still part of the UK as of today – Hoorah – political point made), where it was warm and sunny and we spent long days around the Loch Awe area relaxing and enjoying the countryside.  I’m keen to do that again sometime soon.

    The foods of autumn are rich and warming and this dish is one of those which you can have with some nice wholemeal bread or with brown rice, mashed potatoes or just some greens.  Whichever you choose it helps to have something to mop up the juices and sauce.

    I love butternut squash, it is such a versatile vegetable and it lasts a good long time in the veggie basket until I get around to use it.  Here it is combined with tomatoes making a comforting and warming stew.  You could also add beans or chickpeas should you wish to.  You can make this in a slow cooker, on the stove top or in the oven – up to you.

    You might want to combine this with some dumplings for a really filling dish.  See my recipe for dumplings.

    Method

    Add all ingredients to a slow cooker or pan.

    Cover and cook on low for 6 hours (slow cooker) or approx 60-90 mins on a stove until squash is tender.

    Remove ¼ cup and blend with tomato paste.

    Stir back into the pan.

    Cook for an additional 15 (stove top) -30 minutes for the slow cooker or oven.

    Serve with some carbs – Brown rice, mashed potatoes, wholemeal bread and or some sauteed or steamed greens.

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