Butternut Squash, Vegetarian Chorizo and White Bean Stew
- Serves:
- 6
- Ready in:
- 60 mins +
Ingredients
- 2 tbsp olive oil
- 350g butternut squash (or pumpkin or paquito)
- 1 celery stick, finely chopped
- 1 onion, finely chopped
- 3-4 garlic cloves, crushed
- 50ml vegetarian red wine
- 250ml vegetable stock
- 200g passata or tinned tomatoes
- 3 fresh tomatoes, roughly chopped
- 400g tin cannellini beans, drained
- 150g vegetarian chorizo
- 4 tbsp oregano
For the dumplings
- 5 tbsp olive oil
- 250g ricotta cheese
- 1 free-range egg
- 70g flour, plus a little extra for dusting
- pinch of nutmeg
- 1 tbsp fresh sage, chopped
- 2 tbsp flat leaf parsely, chopped
- salt and pepper
Method
- 1
Preheat the oven to 220C/425F/Gas 7. Add the olive oil to a casserole dish and heat over a moderate heat. Add the onions, garlic, oregano and celery. Sauté until soft but not taking on any colour. Stir in the chorizo and chopped fresh tomatoes and sauté for a further minute.
- 2
Pour in the red wine and cook until most of it has evaporated. Then add the pumpkin, vegetable stock, tinned tomatoes and white beans and place in the oven for 40 minutes.
- 3
Meanwhile, make the dumplings: combine the ricotta, egg, flour, nutmeg, seasoning and herbs. Mix together to form a dough and then roll using your hands into walnutsized balls, flouring your hands as you go. Heat the oil in a small pan and fry in small batches until golden brown.
- 4
Add the dumplings to the stew once it's been in the oven for 40 minutes and then return to the oven to cook for a further 10 minutes before serving.
PER SERVING: 26.7g FAT (Excluding extras)
Butternut Squash, Vegetarian Chorizo and White Bean Stew was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 2 tbsp olive oil
- 350g butternut squash (or pumpkin or paquito)
- 1 celery stick, finely chopped
- 1 onion, finely chopped
- 3-4 garlic cloves, crushed
- 50ml vegetarian red wine
- 250ml vegetable stock
- 200g passata or tinned tomatoes
- 3 fresh tomatoes, roughly chopped
- 400g tin cannellini beans, drained
- 150g vegetarian chorizo
- 4 tbsp oregano
For the dumplings
- 5 tbsp olive oil
- 250g ricotta cheese
- 1 free-range egg
- 70g flour, plus a little extra for dusting
- pinch of nutmeg
- 1 tbsp fresh sage, chopped
- 2 tbsp flat leaf parsely, chopped
- salt and pepper
- 1
Preheat the oven to 220C/425F/Gas 7. Add the olive oil to a casserole dish and heat over a moderate heat. Add the onions, garlic, oregano and celery. Sauté until soft but not taking on any colour. Stir in the chorizo and chopped fresh tomatoes and sauté for a further minute.
- 2
Pour in the red wine and cook until most of it has evaporated. Then add the pumpkin, vegetable stock, tinned tomatoes and white beans and place in the oven for 40 minutes.
- 3
Meanwhile, make the dumplings: combine the ricotta, egg, flour, nutmeg, seasoning and herbs. Mix together to form a dough and then roll using your hands into walnutsized balls, flouring your hands as you go. Heat the oil in a small pan and fry in small batches until golden brown.
- 4
Add the dumplings to the stew once it's been in the oven for 40 minutes and then return to the oven to cook for a further 10 minutes before serving.
PER SERVING: 26.7g FAT (Excluding extras)
Butternut Squash, Vegetarian Chorizo and White Bean Stew was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
