Butternut Squash, Chorizo & Butterbean Stew
A tasty one pot that’s easy to make for a week-night meal. Delicious served over our Sundried Tomato & Garlic Couscous (or Tomato & Chilli for a bit of a kick). You can swap the chorizo for a vegan/vegetarian chorizo to make this a satisfying meat free meal.
Method
Heat the oil in a saucepan or casserole over a medium heat. Add the chorizo and cook for a few minutes until it starts to golden and release its lovely red juices. Add the onions and cook for 4-6 minutes until softened. Stir in the garlic, thyme and paprika and cook for 30 seconds. Add the squash and cook for a couple of minutes before adding the tomatoes, butterbeans and 150ml of stock. Add sugar to taste and season with salt and pepper. Cover and cook for 20 minutes until the squash is tender, adding a splash more stock if needed.
Meanwhile prepare the couscous according to the packet instructions. Fluff with a fork.
Serve the couscous and stew in warmed bowls scattered with parsley.
TIP: Add some toasted flaked almonds and parsley to the couscous if you like.
Ingredients
- 1 tbsp light olive oil
- 150g cooking chorizo, sliced or chopped
- 1 onion, peeled and chopped
- 2 cloves of garlic, minced
- 1 tsp fresh thyme leaves
- ½ tsp sweet/hot smoked paprika
- 1 small butternut squash, peeled, deseeded, chopped into 2-3cm pieces
- 1 x 400g tin of chopped tomatoes
- 1 x 400g tin of butterbeans
- 150-200ml low salt chicken or vegetable stock
- ½ tsp sugar (optional)
- 1 tbsp chopped parsley
- 1-2 packets of Ainsley Sundried Tomato & Garlic Couscous