Spiced Butternut Squash Stew with Golden Cheese
with chickpeas and couscous
A recipe conveniently customised just to your liking.
Tags:
Veggie
•Eat Me First
•Spicy
•Quick
Allergens:
Wheat
•Cereals containing gluten
•Peanut
•Milk
•Soya
•May contain traces of allergens
The quantities provided above are averages only.
Total
Cooking Time
DifficultyEasy
Ingredients
Serving amount
1 pack(s)
Chickpeas
100 grams
Couscous
(Contains: Soya, May contain traces of allergens, Wheat, Cereals containing gluten)
1 sachet(s)
Harissa Paste
1 sachet(s)
Peanut Butter
(Contains: Peanut)
20 grams
Peanuts
(Contains: Peanut)
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
200 grams
Grilling Cheese
(Contains: Milk)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Water
Nutrition Values
Energy (kJ)5426 kJ
Energy (kcal)1297 kcal
Fat69.3 g
of which saturates35 g
Carbohydrate101.7 g
of which sugars33 g
Dietary Fiber22.2 g
Protein51.1 g
Cholesterol0.3 mg
Salt7.4 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
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.
- Drain the cheese then cut into slices. Place a pan (preferably non-stick) over medium-high heat with a drizzle of oil. Once hot, fry until golden, 2-3 mins each side.
TIP: Use two baking trays if necessary.
2
- Meanwhile, pop the couscous into a bowl.
- Pour in 200ml boiling water (4P: 500ml | 6P: 600ml) along with the stock.
- 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.
- Quarter the lemon.
3
- Return the pan to 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.
4
- Stir the cheese, 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.
