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    You are in: Home / Recipes / Butternut Squash and Goat Cheese Stew Recipe
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    Butternut Squash and Goat Cheese Stew

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    English_Rose's Note:

    This simple dish gets the thumbs up from all who have tried it! Try it topped with other cheeses, too - Roquefort or mozzarella work superbly. Recipe from Sophie Conran. Serve with couscous and a crunchy green salad.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 3 tablespoons olive oil
    • 2 ounces butter
    • 2 onions, peeled and sliced
    • 2 garlic cloves, peeled and chopped
    • 2 teaspoons thyme, finely chopped
    • 2 teaspoons rosemary, finely chopped
    • 1 butternut squash, peeled, seeded and cubed
    • 1 small sweet potato, peeled and cubed
    • 2/3 cup white wine
    • 4 tomatoes, peeled, seeded and cut in half
    • 2/3 cup vegetable stock
    • 7 tablespoons heavy cream
    • 7 ounces goat cheese, sliced
    • sea salt & freshly ground black pepper

    Directions:

    1. 1
      Heat the oil and butter in a large pan on a medium heat. Bung in the onions and gently fry for about 10 mins or until soft.
    2. 2
      Stir in the garlic, thyme and rosemary, followed by the squash and sweet potato. Season with salt and plenty of pepper and continue cooking for 15 mins, stirring often.
    3. 3
      Stir in the wine and turn up the heat for a couple of minutes, so the wine reduces by half. Reduce the heat, plop in the tomatoes, then glug in the stock. Stir and boil gently for a further 10 mins, or until all the veg are lovely and soft and cooked to taste. Season with salt and pepper. Preheat the broiler.
    4. 4
      Stir through the cream and place the cheese on top of the stew. Pop under the broiler until all the cheese has melted and started to brown.
    5. 5
      Serve with couscous and a crunchy green salad.

    Ratings & Reviews:

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    Nutritional Facts for Butternut Squash and Goat Cheese Stew

    Serving Size: 1 (635 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 698.6
     
    Calories from Fat 420
    60%
    Total Fat 46.7 g
    71%
    Saturated Fat 25.1 g
    125%
    Cholesterol 105.6 mg
    35%
    Sodium 386.6 mg
    16%
    Total Carbohydrate 53.7 g
    17%
    Dietary Fiber 9.0 g
    36%
    Sugars 14.8 g
    59%
    Protein 16.4 g
    32%

    The following items or measurements are not included:

    vegetable stock

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