StewMedium

Butternut squash stew with coriander rouille

Name: Butternut squash stew with coriander rouille
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 servings
Cuisine: Georgian
Ingredients: 28.00 g Olive Oil; 300.00 g Butternut squash; 50.00 g Red onion; 100.00 g Leek; 100.00 g Capsicum; 100.00 ml White wine; 100.00 ml Double cream; 1.00 g Black Pepper; 3.00 g Salt; 15.00 g Fresh coriander; 10.00 g Mustard; 3.00 g Garlic; 20.00 g Breadcrumbs; 25.00 g Lime

This hearty butternut squash stew is enriched with sweet leeks, bell peppers, white wine, and velvety cream. It is served with a fragrant coriander and garlic rouille that adds a vibrant, zesty finish to each spoonful. Enjoy it warm for a comforting lunch or dinner.

Prep15 min

Cook15 min

Servings1

Cal/serving801

#vegetable#pumpkin

Ingredients

Servings

White wine100 ml
Double cream100 ml

Instructions

5 steps

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.

Nutrition

1 serving ≈ 600 g

Nutrition values are estimates. - means data is unavailable.

801

kcal

22.2g

Protein

48g

Carbs

60.6g

Fat

11.4g

Fiber

My notes and cooking history

Your notebook is private to your account.

Butternut squash stew with coriander rouille

Ingredients

Instructions

Nutrition

My notes and cooking history

⭐Reviews