This is a delicious, low-fat, low-cost meal to whip up when the cupboards are bare, your wallet is empty and your waistline is bulging. Now who can argue with that? It is sweet, smoky, wholesome goodness in every mouthful.
Eat with mash, a hunk of bread, or just as is, although preferably with rain beating on the windows and a period drama on the box.
Ingredients (serves 4)
2 tbsp olive oil
5 garlic cloves, peeled and finely chopped
400 g french/small shallots, peeled but left whole
a small butternut squash, peeled, deseeded and cut into chunks
3 small raw beetroot, peeled and coarsely grated
2 heaped tsp sweet smoked paprika
1 heaped tsp cumin
1 heaped tsp dried thyme
2 bay leaves
1 heaped tsp honey
1 heaped tsp dried chili flakes
1 tin cherry tomatoes
1 tin of water (use the cherry tomato tin when empty)
50 g tomato puree
2 tsp veg stock powder
20 cm stick cinnamon
salt and black pepper
1 tin butter beans, drained and rinsed
Method
1. Heat the oil in a large saucepan. Add the garlic and cook over a moderated heat for 3-4 minutes.
2. Add the shallots, squash, beetroot, paprika, cumin, thyme and chili flakes to the pan. Stir and allow to cook for a minute.
3. Add the remaining ingredients, expect the butter beans, and bring to the boil. Reduce the heat, pop a lid on and allow to simmer for 35-30 minutes, or until the squash is just cooked.
4. Add the beans and allow to heat through for a few minutes, then serve, removing the cinnamon stick and bay as you go.
Yum, yum, hearty, warming, yum.
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