Butternut squash stew with coriander rouille
Ingredients
For the butternut squash stew
- 2 tbsp olive oil
- 100²µ/3½´Ç³ú butternut squash, peeled and chopped into 1cm/½in cubes
- ¼ red onion, chopped
- 1 leek, trimmed and chopped
- 1 red pepper, chopped
- 100ml/3½fl oz white wine
- 50ml/2fl oz double cream
- salt and freshly ground black pepper
For the coriander rouille
- large handful fresh coriander
- large handful fresh parsley
- 2 tbsp chopped fresh chives
- 1 garlic clove, chopped
- 50g/1¾oz fresh white breadcrumbs
- ½ lime, juice only
- 2 tbsp olive oil
Method
For the butternut squash stew, heat the oil in a large pan over a medium heat, place the butternut squash pieces into the pan and fry for 6-8 minutes, stirring frequently.
Add the red onion, leek and red pepper and cook gently for 4-5 minutes.
Add the wine, turn up the heat and simmer for 3-4 minutes. Stir in the cream and season well with salt and freshly ground black pepper.
For the coriander rouille, place all the ingredients into a small food processor and blend until smooth.
To serve, pour the stew into a large shallow bowl and drizzle over some of the rouille.
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