Butter bean and butternut squash ragout with yogurt and hot mint oil

1 HOUR 35 MINUTES | SERVES 4 EASY |

Whether you are vegetarian or not, this is the kind of dish that will satisfy anyone. Gentle spicing helps to lift the sauce, and the yogurt and mint oil make it the kind of dish perfect for dipping hunks of bread into.

vegetable oil 2 tbsp

onion 1 large, diced

butternut squash 500g, peeled and diced garlic 4 large cloves, thinly sliced

ground cinnamon 1 tsp

ground turmeric 1 tsp

cumin seeds 2 tsp

dried chilli flakes 1 tsp passata 650g caster sugar 1 tsp butter beans 2 x 400g tins, drained and rinsed flat-leaf parsley a small bunch, roughly chopped

dried mint 1 tbsp natural yogurt to serve

• Heat 1 tbsp of oil in a large lidded pan over a medium heat and cook the onion for 10 minutes until soft, without browning, then add the diced squash and garlic. Cook for 8-10 minutes until softening at the edges. Add the spices, coat everything well, stirring for a minute or so. Season generously, then add in the passata, sugar and 250ml of water. Stir, cover with a lid, reduce the heat and cook gently for 20-25 minutes (stirring occasionally and adding a splash of water if it begins to look a little dry) or until the squash has cooked through.

• Remove the lid, stir well and add the beans, and most of the parsley.

• In a separate small pan, heat 1 tbsp of oil and the dried mint over a medium heat for a few minutes, ensuring it doesn’t burn, then remove from the heat and set aside.

• Serve the stew with dollops of yogurt, scattering over the remaining parsley and the hot mint oil.

PER SERVING 317 KCALS | FAT 9.8G SATURATES 0.7G | CARBS 38.3G | SUGARS 18.4G FIBRE 12.7G | PROTEIN 12.5G | SALT 0.2G