This morning we had a lovely trip out on a guided walk around our local park as part of Heritage Open Days.
So I dug out my walking boots to wear today.
Being outdoors made me want to make something for supper inspired by the beautiful early autumn weather.
Butternut Squash and Butterbean Stew (serves 4 – 6)
1 onion, finely chopped
1 carrot, peeled and finely chopped
1 tbsp olive oil
1 butternut squash, peeled, deseeded and cut into small chunks
500ml vegetable stock
400g chopped tomatoes
1 tbsp dried mixed herbs
1 tbsp vegetarian Worcestershire sauce, eg.
410g tin butter beans, drained
2 – 3 handfuls of spinach
1. Heat the oil in a very large saucepan and cook the onion and carrot in the oil until softened.
2. Add the butternut squash, vegetable stock and vegetarian Worcestershire sauce and stir well. Bring to the boil. Turn the heat down, cover the pan and simmer for 20 minutes. Add the butter beans and spinach and cook for a further couple of minutes.
Serve with mash, dumplings, croutons or rice.