Butternut Squash, Vegetarian Chorizo and White Bean Stew

Ingredients

  • 2 tbsp olive oil
  • 350g butternut squash (or pumpkin or paquito)
  • 1 celery stick, finely chopped
  • 1 onion, finely chopped
  • 3-4 garlic cloves, crushed
  • 50ml vegetarian red wine
  • 250ml vegetable stock
  • + 13 more ingredients
    • 200g passata or tinned tomatoes
    • 3 fresh tomatoes, roughly chopped
    • 400g tin cannellini beans, drained
    • 150g vegetarian chorizo
    • 4 tbsp oregano
    • 5 tbsp olive oil
    • 250g ricotta cheese
    • 1 free-range egg
    • 70g flour, plus a little extra for dusting
    • pinch of nutmeg
    • 1 tbsp fresh sage, chopped
    • 2 tbsp flat leaf parsely, chopped
    • salt and pepper

View full recipe at SpringPad

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