Butternut squash, Mushroom and Cannellini Bean Stew

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
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
Report Inappropriate Recipe

Submitted by:

Number of Servings: 4


    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


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.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.