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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.

VegetarianComfort FoodButternut SquashSlow CookerBatch Cook
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
0.5
tsp
Dried Chilli Flakes
optional
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
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

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