Butternut squash stew with coriander rouille Recipe

Butternut squash stew with coriander rouille Recipe

  • 2 tbsp olive oil
  • 100g/3½oz butternut squash, peeled and chopped into 1cm/½in cubes
  • ¼ red onion, chopped
  • 1 leek, trimmed and chopped
  • 1 red pepper, chopped
  • 100ml/3½fl oz white wine
  • 50ml/2fl oz double cream
  • salt and freshly ground black pepper
  • large handful fresh coriander
  • large handful fresh parsley
  • 2 tbsp chopped fresh chives
  • 1 garlic clove, chopped
  • 50g/1¾oz fresh white breadcrumbs
  • ½ lime, juice only
  • 2 tbsp olive oil
  1. For the butternut squash stew, heat the oil in a large pan over a medium heat, place the butternut squash pieces into the pan and fry for 6-8 minutes, stirring frequently.
  2. Add the red onion, leek and red pepper and cook gently for 4-5 minutes.
  3. Add the wine, turn up the heat and simmer for 3-4 minutes. Stir in the cream and season well with salt and freshly ground black pepper.
  4. For the coriander rouille, place all the ingredients into a small food processor and blend until smooth.
  5. To serve, pour the stew into a large shallow bowl and drizzle over some of the rouille.
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