Serves 1
Preparation time less than 30 mins
Cooking time 10 to 30 mins
By Lesley Waters
From Ready Steady Cook
Preparation time less than 30 mins
Cooking time 10 to 30 mins
By Lesley Waters
From Ready Steady Cook
For the butternut squash stew
2 tbsp olive oil
100g/3½oz butternut squash, peeled and chopped into 1cm/½in cubes
¼ red onion, chopped
1 leek, trimmed and chopped
1 red pepper, chopped
100ml/3½fl oz white wine
50ml/2fl oz double cream
salt and freshly ground black pepper
For the coriander rouille
large handful fresh coriander
large handful fresh parsley
2 tbsp chopped fresh chives
1 garlic clove, chopped
50g/1¾oz fresh white breadcrumbs
½ lime, juice only
2 tbsp olive oil
1. For the butternut squash stew, heat the oil in a large pan over a medium heat, place the butternut squash pieces into the pan and fry for 6-8 minutes, stirring frequently.
2. Add the red onion, leek and red pepper and cook gently for 4-5 minutes.
3. Add the wine, turn up the heat and simmer for 3-4 minutes. Stir in the cream and season well with salt and freshly ground black pepper.
4. For the coriander rouille, place all the ingredients into a small food processor and blend until smooth.
5. To serve, pour the stew into a large shallow bowl and drizzle over some of the rouille.