Butternut Squash & Butter bean stew.

1 Butternut squash
1 onion, chopped
I tbsp olive oil
2tbsp dark brown sugar
400ml can of coconut milk
1/2 level tsp dried crushed chillies
400ml can of butter beans
250ml vegetable stock
1 small packet of cashew or peanuts
zest of 1 lime to garnish
2-3 tbsp of chopped coriander

Peel and deseed the squash. cut into bite size pieces.
Heat the olive oil in a pot and the chopped onion, cover and cook over a low heat until soft but not coloured, about 10 minutes
Add the squash and the the brown sugar stir until the sugar melts.
Add the can of coconut milk, stock and chili flakes. Bring the boil, turn down the heat and simmer for 20 minutes on a low heat.
Add the can of butter beans and heat through, about 5 minutes. Season with salt and black pepper.
Stir in the zest of the lime and chopped coriander.
Garnish with the chopped nuts

Serve with rice.
This will keep in the fridge if made the day before. The flavours infuse beautifully if left over night.


It also freezes very well. Allow to thaw fully before reheating