Roasted Butternut Squash Stew

Name: Roasted Butternut Squash Stew
Ingredients: 300 g butternut squash; 6 -7 garlic cloves, chopped; 1 onion, chopped; 2 tomatoes, chopped; 1 green chili, chopped; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 3 cups vegetable stock; salt, to taste; 6 tablespoons olive oil

10 ingredients

6 steps

Ingredients

300 g butternut squash
6 -7 garlic cloves, chopped
1 onion, chopped
2 tomatoes, chopped
1 green chili, chopped
1 teaspoon dried thyme
1 teaspoon dried rosemary
3 cups vegetable stock
salt, to taste
6 tablespoons olive oil

Directions

1

Preheat oven to 220°C.
2

Peel and chop the butternut squash into bite size pieces. Put the butternut squash pieces in an ovenproof dish. Add the chopped garlic and dried thyme and rosemary. Drizzle 2 tbsp olive oil. Mix well and roast in oven for 15 minutes.
3

While the squash is roasting, heat the remaining 4 tbsp oil in a deep pot. Add the onions and green chilly. Saute for 5 mins till the onion becomes soft.
4

Add the chopped tomatoes and cook for another 5 minutes.
5

Add the roasted butternut squash and garlic along with all the juices into the pot. Top with the stock. Mix well and bring to a boil. Reduce heat and simmer for 5 minutes. If you want to make a soup, use a stick blender to blend the stew into a thick soup. Add more water if required.
6

Ladle into soup bowls and serve hot.