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Spiced Butternut Squash Stew
Spiced Butternut Squash Stew

Spiced Butternut Squash Stew

with chickpeas and bulgur

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:
Quick
•Veggie
•Eat Me First
•Spicy
•Climate Conscious
Allergens:
Peanut
•Wheat

The quantities provided above are averages only.

Total25 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 pack(s)

Chickpeas

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

300 grams

Diced Butternut Squash

1 sachet(s)

Ras-el-Hanout

1 unit(s)

Lemon

1 sachet(s)

Vegetable Stock

1 sachet(s)

Honey

120 grams

Bulgur Wheat

(Contains: Wheat May be present: Nuts, Sesame, Soya, Peanut)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

to taste

Water

Nutrition Values

Energy (kJ)4080 kJ
Energy (kcal)975 kcal
Fat43 g
of which saturates18.1 g
Carbohydrate107.1 g
of which sugars26.9 g
Dietary Fiber17.1 g
Protein32 g
Cholesterol0.3 mg
Salt4.3 g
Potassium107.7 mg
Calcium13.3 mg
Iron0.3 mg
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

Cooking Steps

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 the tray halfway through.

TIP: Use two baking trays if necessary.

Make the Bulgur
2
  • Boil 240ml water (per 2P) in a large pot along with the stock.
  • Once the water is boiling, stir in the bulgur then bring back to the boil.
  • Simmer for 1 min then pop a lid on the pot and remove from the heat. Leave aside for 12-15 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.
  • Quarter the lemon.
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 (per 2P), 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.