Butternut Squash and Goat Cheese Stew
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 44.37 ml olive oil
- 56.69 g butter
- 2 onions, peeled and sliced
- 2 garlic cloves, peeled and chopped
- 9.85 ml thyme, finely chopped
- 9.85 ml rosemary, finely chopped
- 1 butternut squash, peeled, seeded and cubed
- 1 small sweet potato, peeled and cubed
- 157.80 ml white wine
- 4 tomatoes, peeled, seeded and cut in half
- 157.80 ml vegetable stock
- 103.53 ml heavy cream
- 198.44 g goat cheese, sliced
- sea salt & freshly ground black pepper
directions
- 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.
- 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.
- 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.
- 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.
- Serve with couscous and a crunchy green salad.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)