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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

Per Serving Total
Calories 985.4 kcals 985.4 kcals
Carbohydrates 58.6 grams 58.6 grams
Fat 72.8 grams 72.8 grams
Protein 11.2 grams 11.2 grams
Cook Time
25 mins
Produces
1 people
Allergies
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

Steps

  • 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.