Butternut Squash and Root Veg Hotpot
A filling, slow-cooked vegetarian stew featuring root vegetables, butternut squash, and light, buttery dumplings for a warming family meal.
Estimated Nutrition
Calories
629
kcal / serving
2516 kcal total
Carbs
79g
per serving
316 g total
Fat
29g
per serving
116 g total
Protein
13g
per serving
52 g total
Cook Time
270
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
200
g
Self-Rising Flour
for dumplings
CondimentsSauces
2
tbsp
Tomato Puré
null
3
tbsp
Pesto
optional
Dairy
75
g
Butter
frozen, or vegetarian suet
GrainsCereals
2
tbsp
Plain Flour
for thickening
Liquids
350
ml
Vegetable Stock
hot, made with 1 stock cube
125
ml
Water
cold
NutsSeeds
OilsFats
30
ml
Sunflower Oil
null
Vegetables
800
g
Butternut Squash
scrubbed, deseeded, and chopped into chunks
2
piece
Onion
thinly sliced
3
piece
Carrot
peeled and cut into chunks
2
piece
Parsnip
peeled and cut into chunks
400
g
Chopped Tomato
tinned
100
g
Spinach Leaves
optional
Method
1
2
3
4
5
6
7
8
9
10
11
12