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.
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.
Made it vegetarian. I didn't bother with the bacon, and I had no fresh parsley. It still had plenty of flavour and was delicious! - 14 Sep 2008