Butternut Squash and Butter Bean Ragout #vegan

This delicious dish is warming, simple and very satisfying.  Make it in autumn or winter and serve with chunks of hearty bread to sip into the sauce, or make a smaller quantity to serve as part of a tapas spread.  It's spicy, so maybe reign it in a bit if you are serving those who are spice-averse.



Butternut Squash and Butter Bean Ragout

Ingredients

2 tbsp olive oil, preferably from a jar of olives or sun-dried tomatoes for added flavour
1 large onion, diced
500g butternut squash, diced
4 large garlic cloves, thinly sliced
1 tsp ground cinnamon
1 tsp ground turmeric
2 tsp cumin seeds
1-2 red chillis or 1 tsp chilli flakes
2 tins chopped tomatoes
1 tsp caster sugar
200ml hot water
2 tins butter beans
25g parsley, chopped

Method

1. Heat the oil in a large pan, then add the onion and cook for 10 minutes until soft but not brown.

2. Add the butternut squash and garlic, cook for a further 10 minutes.

3. Add the spices and combine well, then add the chopped tomatoes, sugar and hot water.

4. Season to taste, then simmer for 20-25 minutes, until the squash is tender.

5. Add the butter beans and most of the parsley.  Heat through.

6. Serve with the remaining parsley sprinkled over.

Want more bean recipes?

Vegan Bean Hotpot
Black Bean and Watercress Burger
Home-made Baked Beans on Toast
Quick Kidney Bean Burgers
Fava Bean and Carrot Falafels
Vegetable Chilli

Want more tapas or mezze recipes?

Asparagus Tortilla
Tabbouleh
Fave Bean and Carrot Falafel
Romana Courgette Agrodolce
Butternut Squash and Butter Bean Ragout
Buffalo Cauliflower Wings

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