A six-ingredient squash stew – and five ways to eat it
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Loading... - Jane Ferne
- 31 Jan 2021
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Prep 6 min
Cook 30-40 min
Serves 4
Olive oil, for frying
1 onion, peeled and finely chopped
1 fennel bulb (or 2 sticks celery), finely chopped
2 carrots, peeled and finely chopped
Salt and black pepper
1.5kg squash or a 1.5kg piece of pumpkin (I used a crown prince)
1 small bunch thyme (or rosemary, or a few sage leaves)
1 handful split red lentils
Heat a glug of oil in a large casserole, add the chopped veg and a big pinch of salt, and cook for 10 minutes, stirring, until soft and sweet.
Meanwhile, chop the squash into bite-sized pieces (there’s no need to peel it). Once the onion mixture looks good, add the squash, thyme, a handful of lentils and boiling water just to cover, and bring to a boil. Turn down the heat and simmer for 20-30 minutes, until the squash is tender and the stew has thickened.
To serve, the choice is yours:
1 Add some chickpeas, and top with yoghurt, mint and nigella seeds;
2 Instead of adding it all to the pot, bash some thyme leaves in a mortar with good olive oil and chopped chilli, and serve on top of the stew;
3 Finely chop half a clove of garlic, roughly chop a small bunch of parsley, and mix with the zest of an orange and some salt and pepper. Spoon on top of the finished stew;
4 Fry a finely sliced onion in olive oil, then pile on to the stew with chopped coriander and mint;
5 Tear some good bread into chunks, drizzle with oil, season and bake at 180C/350F/gas mark 4 for eight minutes, until golden. Tumble all over the stew and top with some pesto (homemade, if you can muster the energy).
