I might hate the lack of light, warmth, and the inability to take a good blog picture after work, but there are some things that I do like about the autumn. Mainly snuggly clothing and the food.
This recipe is fairly quick and easy. If you had a slow-cooker, it would be a great thing to set a timer for and come home from work to. It makes quite hearty portions and it was nice to have the next day for lunch (and a bit more for dinner served over some rice and a green salad to make it feel a bit different than the night before.)
Butternut Squash and Kidney Bean Stew
- 1 teaspoon of rapeseed oil
- 2 red onions, chopped
- 1 medium butternut squash, chopped and deseeded
- 1 green pepper, chopped
- 1 teaspoon of basil
- sprinkle of chilli flakes
- 1 vegetable stock cube in 500 mL of water
- 50 g of red lentils
- 800 g of canned tomatoes
- 4 cloves of garlic, crushed
- 800 g of canned kidney beans, drained and rinsed
- salt and pepper to taste
- In a large stew pot, heat up your teaspoon of oil. Add in your onions, butternut squash and green pepper. Stir regularly for around 10 minutes or until the onion has started to brown.
- Then add in your stock, tomatoes, red lentils, basil, chilli and garlic. Bring to a boil then reduce the heat. Cover with a lid and simmer for 20 minutes.
- Add in the beans and cook (covered) for another 10 minutes. The stew will be ready to serve when the butternut squash is cooked through and tender.
- Top with a sprinkle of salt and pepper
Do you have any favourite seasonal recipes?