#plantnom – recipes for the plant curious

It’s winter Its comfort Food so this one definitely needs to be on the weekly menu! Butter Beans are a great addition and give it a lovely creamy texture  – add in whatever veggies you like.

Squash and Butter Bean Stew Recipe

 What you need:

• Large Butternut Squash  – chopped into small squares
• Red onion
• 3 leeks  – sliced
• 1 Red pepper – diced
• 200g Mushrooms  – sliced or Button mushrooms – halved
• A good handful of Spinach
• 400g tin of butter beans
•  1 tin of coconut milk or if want the extra sauce to add in additional half a tin
• Coconut oil or olive oil

Options  – can add coriander or parsley, for an extra kick add a couple of tablespoons of red Thai curry paste  or ½ teaspoon of chili flakes

What to do:

1. Add the oil to a large frying pan, heat and add the onions, leeks, and peppers  – cook on a gentle heat to soften them  – not brown
2. Stir in the Thai paste and cook gently for 1 minute if using  
3. Add the squash and cook for further 5 mins, then add the coconut milk, mushrooms, and simmer gently for around 15 mins until squash cooked but not mushy.
4. Add the butter beans and cook for further 5 mins. Finally, add the spinach and allow to wilt, take off the heat and stir in herbs if using.