Vegan: Squash, Butter Bean & Sage Stew
How long will it take?
How hard is it?
How many people can do it together?
45 minutes
Easy
As many as you like
Autumn
a wildish story
A good supper for coming home with cold fingers and leaves stuck to your boots. The squash softens into the broth, the butter beans make it properly filling, and sage makes the kitchen smell like autumn.
What do you need?
Serves 4
Ingredients
2 tbsp olive oil
700g peeled and deseeded squash or pumpkin, cut into 2cm cubes
2 carrots, cut into small chunks
6 fresh sage leaves, finely sliced
2 × 400g tins butter beans, drained and rinsed
700ml vegetable stock, made without onion or garlic
1 tbsp lemon juice
Salt and black pepper
How to do it.
Method
Heat the olive oil in a large saucepan. Add the squash and carrots and cook over a medium heat for 8–10 minutes, stirring occasionally, until a few edges begin to colour.
Stir in the sage and cook for another minute.
Pour in the stock and bring to a simmer. Partly cover and cook gently for 15–20 minutes, until the vegetables are tender.
Add the butter beans and simmer uncovered for another 8–10 minutes. Mash a few beans and squash pieces against the side of the pan to thicken the broth.
Stir in the lemon juice, season to taste and add a splash of water if needed. Spoon into bowls.
