About this recipe:Butternut squash, green beans and sweetcorn make a superb combination in this fast and tasty stew, based on a Native American dish. Serve with crusty bread.
2 tablespoons olive oil
1 red onion, roughly chopped
1 garlic clove, crushed
1kg (1 1/4 lb) butternut squash, peeled and cut into 2cm cubes
1 (400g) tin chopped tomatoes
300ml (11 fl oz) ham or vegetable stock
6 to 8 soft sun-dried tomatoes, roughly chopped
4 lean, rindless bacon chops
225g (8 oz) frozen sweetcorn
225g (8 oz) frozen green beans
handful chopped fresh parsley
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Method Prep:10min › Cook:20min › Ready in:30min
Fry the flavourings and squash: Heat the oil in a large flameproof casserole or pan. Add the onion, garlic and squash, and cook gently for 5 minutes or until softened.
Add the tomatoes: Stir in the tinned tomatoes, stock and sun-dried tomatoes. Bring to the boil, then reduce heat. Cover and cook gently for 10 minutes. Preheat the grill to medium-high.
Cook the bacon: While the vegetables are cooking, grill the bacon chops on both sides until crisp.
Add the sweetcorn and beans: When the tomatoes and squash have been cooking for 10 minutes, stir the sweetcorn and green beans into the vegetable stew. Bring back to the boil, then cover and cook gently for a further 5 minutes or until all the vegetables are cooked. Season.
Serve: Lay the bacon over the top of the vegetable stew, sprinkle with parsley and serve immediately.
If you use sun-dried tomatoes in sunflower oil, you could replace the olive oil with the oil in the jar.
*If you have some of the vegetable stew left over, turn it into a delicious soup for another meal by adding extra stock. Whiz the stew in a blender or food processor for a smooth consistency – or just do it partially to leave it slightly chunky. Serve sprinkled with grated cheese. *This is suitable for freezing for one month. To use, thaw, reheat and simmer for 3 minutes.