Butternut squash, Mushroom and Cannellini Bean Stew
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 342.9
- Total Fat: 18.4 g
- Cholesterol: 0.0 mg
- Sodium: 461.8 mg
- Total Carbs: 40.2 g
- Dietary Fiber: 3.0 g
- Protein: 10.3 g
View full nutritional breakdown of Butternut squash, Mushroom and Cannellini Bean Stew calories by ingredient
Submitted by: DARINGDAISY
Number of Servings: 4
Ingredients
-
1tsp cumin seeds
1 tbsp almonds (blanched)
4 tbsp olive oil
2 onions, roughly chopped
2 garlic gloves, finely chopped
1 medium butternut squashed, cut into large chunks
12 brown-cup mushrooms, left whole
400g tin chopped tomatoes
300ml Water (or veg stock)
400g (230g drained) can of cannellini beans (or other beans or chickpeas etc)
Chilli to taste
Fresh coriander leaves
Directions
Toast the cumin seeds, then the almonds in a dry frying pan and grind them together with a pestle in a mortar. Heat the olive oil and gently saute the onion for 10 minutes.
Add garlic, cumin and almonds, cook for2 mins, add chilli, squash, mushrooms and tomatoes. Season with salt and pepper. Add 300ml of water, or light stock, bring to the boil and simmer covered over a gentle heat for 20 minutes or until the squash and musrooms are tender. Add more water if neded.
Stir in coriander leaves.
Number of Servings: 4
Recipe submitted by SparkPeople user DARINGDAISY.
Add garlic, cumin and almonds, cook for2 mins, add chilli, squash, mushrooms and tomatoes. Season with salt and pepper. Add 300ml of water, or light stock, bring to the boil and simmer covered over a gentle heat for 20 minutes or until the squash and musrooms are tender. Add more water if neded.
Stir in coriander leaves.
Number of Servings: 4
Recipe submitted by SparkPeople user DARINGDAISY.
