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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.

VegetarianHealthyQuickStewButternut 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
25
minutes
Serves
1
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
50
milliliter
Double Cream
GrainsCereals
50
gram
White Breadcrumbs
fresh
Liquids
100
milliliter
White Wine
0.5
piece
Lime Juice
juice only
NutsSeeds
1
to taste
Salt
1
to taste
Black Pepper
freshly ground
1
handful
Coriander
fresh
1
handful
Parsley
fresh
2
tablespoon
Chives
chopped fresh
1
clove
Garlic
chopped
OilsFats
2
tablespoon
Olive Oil
2
tablespoon
Olive Oil
for the rouille
Vegetables
100
gram
Butternut Squash
peeled and chopped into 1cm cubes
0.25
piece
Red Onion
chopped
1
stalk
Leek
trimmed and chopped
1
piece
Red Pepper
chopped

Method

1
2
3
4
5