Butternut Squash And Silverbeet Stew Recipe

Name: Butternut Squash And Silverbeet Stew Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 lb Butternut squash; 1 1/2 lb Silverbeet; 1/4 c. Fruity extra virgin olive oil; 3 med Leeks (white and tender green) well rinsed, halved lengthwise, and sliced; 8 x Garlic cloves sliced; 1/2 tsp Salt; 1/2 tsp Crushed warm red pepper; 1/4 tsp Dry thyme leaves; 1/4 tsp Dry sage; 4 x Plum tomatoes quartered; 1/4 c. Minced parsley Lemon wedges - (4 to 6)

Servings: persons

2 1/4 lb Butternut squash
1 1/2 lb Silverbeet
1/4 c. Fruity extra virgin olive oil
3 med Leeks (white and tender green) well rinsed, halved lengthwise, and sliced
8 x Garlic cloves sliced
1/2 tsp Salt
1/2 tsp Crushed warm red pepper
1/4 tsp Dry thyme leaves
1/4 tsp Dry sage
4 x Plum tomatoes quartered
1/4 c. Minced parsley Lemon wedges - (4 to 6)

1
Prepare the butternut squash by cutting crosswise into 4 pcs.
2
Cut each piece in half through the center and scrape out the seeds and pulp.
3
Peel carefully and then cut the flesh into 1/2-inch chunks.
4
To prepare the Silverbeet, separate the green leaves from the center ribs.
5
Stack the leaves, roll, and cut into strips.
6
Coarsely chop the stems.
7
In a large stew pot or possibly flameproof casserole, heat the extra virgin olive oil over medium heat.
8
Add in the leeks, garlic, salt, warm pepper, thyme, and sage.
9
Cook till the leeks just begin to soften, about 3 min.
10
Add in the squash, tomatoes, and 1/3 c. water.
11
Bring to a boil, reduce the heat to medium, and cover.
12
Cook till the squash is soft but not mushy, about 10 min.
13
Add in the Silverbeet and parsley.
14
Cook, covered, till the Silverbeet is wilted but still bright green, 2 to 3 min.
15
Season with additional salt and pepper to taste.
16
Serve in bowls accompanied by the lemon wedges.
17
This recipe yields 4 to 6 servings.
18
Comments: For an extra treat, save the squash seeds; they make a tasty and nutritious topping.
19
Simply dry, then toss them in extra virgin olive oil.
20
Toast in a 375 degree oven (or possibly toaster oven) till crispy, about 15 min.

2284

kcal

Calories

222

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/4 lb Butternut squash, 1 1/2 lb Silverbeet, 1/4 c. Fruity extra virgin olive oil, 3 med Leeks (white and tender green) well rinsed, halved lengthwise, and sliced, and more.

Yes, Butternut Squash And Silverbeet Stew Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!