Butternut Squash Stew with Coriander Rouille

A fragrant vegetarian stew featuring sautéed butternut squash, leeks, and peppers finished with a creamy wine sauce and herb-infused rouille.

Vegetarian Healthy Quick Stew Butternut Squash

Estimated Nutrition

Calories

985.4

kcal / serving

985.4 kcal total

Carbs

58.6g

per serving

58.6 g total

Fat

72.8g

per serving

72.8 g total

Protein

11.2g

per serving

11.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

milliliter

Double Cream

GrainsCereals

gram

White Breadcrumbs

fresh

Liquids

100

milliliter

White Wine

0.5

piece

Lime Juice

juice only

NutsSeeds

to taste

Salt

to taste

Black Pepper

freshly ground

handful

Coriander

fresh

handful

Parsley

fresh

tablespoon

Chive

chopped fresh

clove

Garlic

chopped

OilsFats

tablespoon

Olive Oil

tablespoon

Olive Oil

for the rouille

Vegetables

100

gram

Butternut Squash

peeled and chopped into 1cm cubes

0.25

piece

Red Onion

chopped

stalk

Leek

trimmed and chopped

piece

Red Pepper

chopped

Method

Heat oil in a large pan and fry squash for 8 minutes until softened.

Add onion, leek, and pepper to the pan and cook for 5 minutes.

Pour in white wine and simmer for 4 minutes before stirring in cream and seasoning.

Blend herbs, garlic, breadcrumbs, lime juice, and oil in a food processor until smooth.

Pour the stew into a bowl and drizzle with the herb rouille.