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Butternut Stew

1 Hr Minute Butternut Stew. Amazing flavours, get this on your list!

Serves: 4 (easily halved) Time: 60 minutes



  • 600g medium vine tomatoes, or 400g can chopped or cherry tomatoes

  • 2 tbsp olive oil

  • 2 onions, finely chopped

  • 2 large garlic cloves, finely chopped

  • 1 red bird's-eye chilli, deseeded and finely chopped (optional)

  • 1 tsp black pepper

  • 1 tsp oregano

  • 1 bay leaf

  • 600g butternut squash, peeled and cut into cubes

  • 150ml cranberry juice

  • ½ vegetable stock cube

  • 200g jar or 2 roasted Romano peppers, roughly chopped

  • 400g can black beans or red kidney beans, drained and rinsed

  • 150g dry weight quinoa


  1. If using fresh tomatoes, pour boiling water over them in a bowl, count to 30, then lift out, peel and chop.

  2. Heat the oil in a heavy-based frying pan with a lid and add the onions and garlic. Soften gently, stirring occasionally.

  3. Stir the optional chilli, pepper, oregano and bay leaf into the onions. Stir-fry for 1 min, then stir in the squash and cranberry juice.

  4. Simmer for a couple of mins, stirring, then add the tomatoes and 200ml water. Crumble in the stock cube and stir. Bring to a simmer, cover and cook for 30 mins, stirring occasionally.

  5. Add the peppers and beans to the pan and check the seasoning. Add extra water if it’s looking dry. Cover and cook for a further 25-30 mins until the squash is tender.

  6. Meanwhile cook the quinoa per pack instructions and serve when everything is ready


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Rosie ❤️


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