Butternut squash and sweet potato stew with beans and spinach, a healthy Fall dish. Warm, comforting and filling, vegetarian and vegan friendly.
In my family, cooked meals are a must, and there is no such thing as just grabbing a sandwich and that should do. Oh, no! That’s not how things work over there.
You get to have a starter, usually soup, followed by the main meal. Dessert is usually the Sunday sweet treat, although sometimes mum bakes something during the week too.
Poor mum, l do feel for her, she always spends so much time on cooking and baking, and she’s always so happy when her food is appreciated.
I do try too to have cooked food every day, but l must say that l don’t always have more than a dish at once, so l try to make something that’s nice and filling.
This stew is my kind of food, it tastes great, it’s super easy to make and it fills you up pretty quickly. With squash being Autumn’s favourite vegetable, it’s hard to resist not cooking with it.
I find that sweet potatoes and butternut squash are a great pair and go so well together in any dish.
For more colour, throw some other vegetables in, l chose spinach and beans, l love this hearty combination. Of course, anything else can go in, just choose your favourite.
If you want to make it even more filling, you can add some cooked sausages to it, or even grilled chicken, they would make a fantastic addition to the stew. Roasted butternut squash stuffed with couscous and vegetables is another great option if you are looking for more Fall kind of comforting dishes.
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Butternut squash and sweet potato stew, a healthy Fall recipe. Warm, comforting, and so tasty.
- 1/2 medium butternut squash
- 2 medium sweet potatoes
- 1 onion
- 2 green onions
- 800 ml vegetable stock
- 1 cup of fresh baby spinach
- 1 can 400g beans
- 2 tbsp tomato purée
- 2 tbsp vegetable oil
- salt and pepper to taste
- parsley to garnish
Peel and cube the butternut squash and sweet potatoes.
Roughly chop the onion and green onions, heat up the oil in a pan and fry them for 2-3 minutes.
Add the butternut squash and sweet potatoes, cover with vegetable stock and leave to cook until they are tender.
Add the cooked beans and fresh spinach, followed by the tomato purée.
Give it a good stir, season with salt and pepper to taste, and garnish with freshly chopped parsley.
- To see the measurements in cups and ounces, please click on the US CUSTOMARY link.
- The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number next to SERVINGS.