Spiced Butternut Squash Stew
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Spiced Butternut Squash Stew

Spiced Butternut Squash Stew

with chickpeas and couscous

Subtle heat comes in many forms in this surprisingly simple butternut squash stew. Both harissa and ras-el-hanout give a pleasing spice to the creamy peanut butter sauce.

Tags:
Veggie
Quick
Spicy
Eat Me First
Discovery
Allergens:
Wheat
Peanut
Total Time25 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 pack(s)

Chickpeas

100 grams

Couscous

(Contains Wheat May be present Soya)

1 sachet(s)

Harissa Paste

1 sachet(s)

Peanut Butter

(Contains Peanut)

20 grams

Peanuts

(Contains Peanut May be present Nuts, Sesame, Cereals containing gluten)

1 pack(s)

Coconut Milk

1 pack(s)

Chopped Tomato with Onion & Garlic

1 unit(s)

Diced Butternut Squash

1 sachet(s)

Ras-el-Hanout

1 unit(s)

Lemon

1 sachet(s)

Vegetable Stock

1 sachet(s)

Honey

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

to taste

Water

sideBannerName

Nutrition Values

Energy (kJ)3825 kJ
Energy (kcal)914 kcal
Fat39.6 g
of which saturates17.9 g
Carbohydrate96.1 g
of which sugars27.1 g
Dietary Fiber14.1 g
Protein30.9 g
Cholesterol0 mg
Salt4.89 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Sieve
Baking Sheet with Baking Paper
Pan with Lid

Instructions

Cook the Butternut Squash
1
  • Preheat the oven to 220°C/200°C fan/gas mark 7.
  • Pop the butternut squash onto a large (lined) baking tray.
  • Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
  • When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

Make the Couscous
2
  • Meanwhile, pop the couscous into a bowl. 
  • Pour in 200ml boiling water (500ml for 4p) along with the stock powder.
  • Cover with a plate or cling film and leave aside for 10 mins (or until ready to serve).
  • Drain and rinse the chickpeas in a sieve. Stir the coconut milk (or shake the packet) to dissolve any lumps.
  • Cut the lemon into quarters.
Simmer the Stew
3
  • Place a large pan over medium-high heat with a drizzle of oil.
  • When hot, add the chickpeas and cook, shifting occasionally, 3-5 mins. Add the ras-el-hanout. Fry for 1 min more. 
  • Stir in chopped tomatoes, peanut butter and two-thirds of the coconut milk.
  • Squeeze in the juice of one lemon wedge (double for 4p), cover and simmer, 8-10 mins.
  • Stir occasionally to prevent sticking. Loosen the sauce with a splash of water if required.
Finish and Serve
4
  • Stir the roast butternut, honey and harissa paste into the stew.
  • Season to taste with salt, pepper and sugar.
  • Fluff up the couscous with a fork and season to taste with salt and pepper.
  • Divide the couscous between bowls and top with the stew.
  • Garnish with peanuts and a swirl of remaining coconut milk. Serve with remaining lemon wedges on the side.
Meal right image

Explore Similar Recipes

Meal left image