Roast Butternut & White Bean Stew

This warming Butternut Squash and White Bean Stew is a hearty, vegetable-packed stew, perfect for a chilly winter dinner. Made with sweet roasted butternut squash from our fields and the creamy, silky El Navarrico fresh haricot beans, this stew will warm the belly and the soul!

Difficulty:

Prep time: 25 minutes

Cook time: 1 Hour 20 Minutes

Serves: 4

Roast Butternut & White Bean Stew Image 1

Roast Butternut & White Bean Stew Image 2

Dietry Information

Vegetarian

Related Tags

Vegetarian

Ingredients

800g peeled Darts Farm butternut squash, cut into 4cm pieces
4 tbsp Honest Toil olive oil
1 large garlic bulb
1 large Darts Farm fennel bulb, finely chopped
8 sundried tomatoes from the deli, sliced
1 small glass of dry white wine
720 jar of El Navarrico haricot beans
3 fresh bay leaves
500ml light vegetable stock

Method

Heat the oven to 200C.

In a large roasting tray, drizzle the butternut squash in olive oil. Slice the very top off the garlic bulb horizontal, to expose the creamy cloves inside. Drizzle some more olive oil & nestle the bulb in the middle of the butternut pan.

Roast for 40 minuites, until caramelised.

squeeze the garlic from the bulb into a bowl and put aside.

Drizzle some olive oil in a casserole dish on a low heat. Add the fennel and saute, for 10 minutes. Add the sundried tomatoes and cook for a further 5 minutes, turn up the heat, and add the wine. Once the liquid has disappeared reduce the heat.

Add the beans, the roasted garlic, bay leaves and stock.

Partially cover with a lid and gently simmer for 20 minutes.

Gently add the roasted butternut and season to taste.

Serve with warm sourdough!