Warm and healthy autumn recipes

We love autumn. The crisp mornings, the colours scattering the pavements, the warming food you return to after a day in the office.
 We thought we’d share with you a favourite autumn recipe. It’s healthy too, so there’s really no reason not to enjoy this bowl of warming goodness.

BUTTERNUT SQUASH AND BEETROOT STEW

This is SO EASY, and delicious, with only a few steps of prep. This is also great if you need to get rid of some old vegetables, or have a slow cooker!

INGREDIENTS

  • 1-2 tsp each of Coriander seeds, cumin seeds & cardamom pods
  • Olive oil
  • 1 Onion, diced
  • Butternut squash, peeled and chopped (2 inch pieces)
  • Root veg peeled and chopped… 2x carrot, 2x parsnip, 2x yellow beetroot (cut into no bigger than 1.5 inch pieces) or 1x swede or turnip (or whatever you like!)
  • 1 litre Vegetable stock (or more depending on how soupy you want it)
  • 1 red chili pepper (optional)

METHOD

  1. Put your oil and spices into a large pan and lightly fry on a low heat to release the flavour.
  2. Then throw in the onion until it’s soft.
  3. Next is the butternut squash. You want this to colour a bit on the edges, but ultimately it’ll go mushy by the time the stew’s done.
  4. 5 minutes later, throw in the rest of the veg (and optional chili), fry lightly for a couple of mins before adding the vegetable stock.
  5. Leave to simmer for 90 minutes.
  6. Test the beetroot and/or swede to check it’s cooked through (a knife or metal skewer should slide in easily).
  7. Before serving, stir the stew to break up some of the butternut squash – this will give you the really thick stew-like consistency.
  8. Serve with freshly baked bread.

BON APPETITE!

Do you have any favourite autumn recipes? We want to try them out, so get in touch!