Butternut Squash Stew
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recipe by Kenwood
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- Total Time
- 55mins
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- Serves
- 4
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- Calories
- 365
Butternut Squash Stew
recipe updated Oct 14, 2020
Ingredients
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- Onion
- 75 g
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- Red bell pepper
- 150 g
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- Butternut squash
- 400 g
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- Olive oil
- 3 tablespoons
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- Garlic clove
- 2
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- Canned chickpeas
- 240 g
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- Canned chopped tomatoes
- 200 g
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- Dried oregano
- 2 teaspoons
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- Dried thyme
- 2 teaspoons
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- Vegetable stock
- 400 g
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- Saffron threads
- 1 sprig
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- Salt & pepper
- 1 pinch
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- Spinach
- 150 g
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- Sumac oil
- 4 tablespoons
Tools
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kCook Multi
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Kcook bowl
Step preview
- Fit thick slicing disc (5) to direct prep attachment
- Fit direct prep attachment to kCook Multi
- Fit stir tool to kCook bowl
- Fit kCook bowl to kCook Multi
- Turn direct prep attachment to position 1
- Slice onion and red bell pepper into the kCook bowl with direct prep attachment
- Turn direct prep attachment to position 2
- Add olive oil to the kCook bowl
- Turn direct prep attachment to position 1
- Add garlic clove to the kCook bowl with direct prep attachment
- Turn direct prep attachment to position 2
- Attach lid to kCook bowl
- Cook with filler cap removed - 5 min, 120°C, speed 3
- Then add butternut squash, canned chickpeas, canned chopped tomatoes, dried oregano, dried thyme, vegetable stock and saffron threads to the kCook bowl
- Add salt & pepper to the kCook bowl to taste
- Cook with filler cap removed - 30 min, 98°C, speed 3
- Then add spinach to the kCook bowl
- Stir with filler cap removed - 1 min, speed 3
- Leave - 2 min
- Drizzle with sumac oil
- Serve