It contained a butternut squash - how lovely! I used half of it in a chicken & butternut squash red Thai curry at the weekend, and decided to use up the other half tonight in a veg-tastic stew.
I served about a third of the pan of stew with a portion of Cauliflower 'Rice' (blog post to follow), and I've blitzed the rest with my stick blender into a delicious soup which I'm really looking forward to taking into work for lunch
Smoky Butternut Squash & Pepper Stew (makes three generous portions)
Ingredients:
Ingredients:
Few sprays 1-cal olive oil
Half a butternut squash, peeled and diced (450g)
1 onion, diced
1 tsp frozen chopped garlic
2 small red peppers, sliced
2 small yellow peppers, sliced
Tin chopped tomatoes
1 tbsp smoked paprika
1 veg stock cube, made up in 250ml boiling water
Method:
Fry off the onions garlic and butternut squash in the spray oil over a low heat for 5-10 mins
Fry off the onions garlic and butternut squash in the spray oil over a low heat for 5-10 mins
Add the tin of chopped tomatoes, stock and paprika and simmer for 5 mins.
Next add the sliced peppers and simmer for another 5-10 mins until the butternut squash is nice and soft
I served it with Cauliflower 'Rice' which gave me a mountainous plateful of yum for only 200 calories. A perfect fast day meal!
Nutritional Info per serving:
Calories: 153
Fat: 1g
Carbs: 34g
Protein: 5g
Sugar: 14g
Calories: 153
Fat: 1g
Carbs: 34g
Protein: 5g
Sugar: 14g
