Butternut Squash & Butter Bean Stew

Butternut Squash & Butter Bean Stew


  • 90g spinach
  • 115g diced carrots
  • 85g diced peppers
  • 70g butternut squash, cubed
  • 1 onion, sliced
  • 1 clove of garlic, crushed
  • 25g red lentils
  • 1/2 tsp mild curry powder
  • 200g butter beans, strained
  • Sunflower Oil
  • 390g of salad potatoes


​In a preheated oven, bake the Butternut Squash for approx. 45mins at 180C.

Put the Butternut Squash in a blender, adding a little water and blend to make a smooth puree.

In a preheated oven, add the salad potatoes with a little oil and roast for 20-30 minutes at 180C until golden and crisp.

Add the sunflower oil into a non-stick pan and saute the onions, garlic, carrots and curry powder until soft.

Add the lentils and water into the pan and simmer for 15 minutes.

Stir in the spinach, strained butter beans and peppers, and simmer.

Steam additional vegetables, and serve.