Galician stew with roasted butternut squash
Nutrition Facts
each servingIngredients
all 13 types- 1 medium butternut squash (approx 900g)
- 1 tbsp olive oil
- 1 green pepper, deseeded and sliced into strips
- 1 yellow pepper, deseeded and sliced into strips
- 1 red pepper, deseeded and sliced into strips
- 1 large onion, halved, then thinly sliced
- 2 heaped tsp mild ('dulce') smoked paprika
- 2–3 cloves garlic, sliced
- 1 rounded tsp dried thyme
- 1 aubergine, cut into large cubes
- 1 x 400g tin tomatoes, plus 1 tin water
- 400g tin puy lentils
- 2 tbsp freshly chopped parsley
Directions
4 steps in totalPreheat the oven to 190°C/ gas 5. Cut the butternut squash into quarters, lengthways. Deseed and rub 1⁄2 tbsp of the olive oil over each, then place in an ovenproof dish or tray and bake in the oven for 30 minutes until they soften and start to brown.
Meanwhile, add the rest of the oil to a large pan over a medium heat, add the peppers and onion, and stir regularly for 5 minutes. Next, add the paprika, garlic, thyme, aubergine, tomatoes and water. Bring to the boil, stir and cover, then turn down the heat and simmer for 15 minutes.
Add the lentils, place lid back on and simmer for another 3-4 minutes.
Once cooked, remove the butternut squash from the oven. Spoon a quarter of the lentil mixture over the squash, sprinkle with plenty of chopped parsley and divide between four plates. Place the remaining lentil mixture in a seperate bowl and serve alongside the squash.
