Spiced Butternut Squash Stew

This is one of my favourite Vegan dishes, that I have served to many a guest at my house and it always is well received; even my fussy toddler will eat it! It’s based on a Jamie Oliver recipe from his budge series.


The fab thing about this dish is it is very versatile, you can serve it with so many things: cous cous, rice, in a pitta/wrap, with some roasted veg… Tonight I served it with some giant cous cous (which is my favourite way to serve it)

This recipe serves 3-4


What you need:

  • 1 butternut squash cut in to chunks
  • 1 onion diced
  • a handful of raisins
  • 1/3 of cup of olives chopped roughly
  • 1 can of chickpeas (drain off the aquafaba and save to use as an egg replacement)
  • 1 can of chopped tomatoes
  • 300ml of Veggie stock
  • 1 tsp of Cumin
  • 1 tsp of Smoked Paprika (choose what type depending on your taste and how spicy you want it)
  • 2 tsp of Cinnamon
  • Oil

Now do this:

      1. Roast the Butternut Sq at approx. 160c for an hour or until soft and just starting to catch on the edges.
      2. Saute the onions in the oil for 10 minutes on a low heat, half way through add the raisins. wp-1472668286288.jpg
      3. Add the olives to the onions
      4. Add the spices to the onions, continue to cook for another 2 minutes on a low heat
      5. Add the Butternut Sq to the onion and spices, stir to make sure the spices coat the butternut sq wp-1472668273676.jpg
      6. Ad the tomatoes, stock and chickpeas. Stir to combine and turn up to a mid heat to boil and for a further 5 minutes, then reduce for approx. 30 minutes till it turns into a thick glorious stew wp-1472668292143.jpg


  • Prepare and cook cous cous (or whatever you have decided to serve it with…)



Let me know what you thought of this recipe!


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