• 1 butternut squash, peeled and cut into 2cm cubes
  • 2 tbsp olive oil
  • 2 cloves garlic, unpeeled
  • 1 red onion, finely chopped
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 1 tsp smoked paprika
  • 880g chopped tomatoes
  • 200ml vegetable stock
  • 1 tbsp white balsamic vinegar
  • 1 tbsp pomegranate molasses
  • 800g butter beans, drained
  • 1 tbsp fresh parsley
  • 170g low-fat Greek yogurt
  • 1 tbsp harissa
  • 4 plain flatbreads, to serve


  1. 1

    Preheat the oven to 200°C/gas mark 6. Put the butternut squash in a roasting tray and drizzle with 1 tbsp of the oil. Add the garlic cloves and season well. Stir to ensure the squash is coated in the oil and roast in the oven for 25-30 minutes until soft and golden. 

  2. 2

    Meanwhile, heat the remaining olive oil in a large frying pan and fry the onion with the spices for 5-6 minutes until the onion is soft. Add the tomatoes, stock, vinegar and pomegranate molasses and simmer over a gentle heat for around 20 minutes until the tomatoes have reduced slightly. Add the roasted squash and butter beans, stir well to combine, and continue to cook for another 2-3 minutes until the beans have warmed through. Season well and stir through the parsley. 

  3. 3

    In a small bowl, mix together the Greek yogurt and harissa. Serve the stew with a dollop of the harissa yogurt on the top and the flatbread on the side. 

Nutritional Details

Each serving provides
  • Energy 1871kj 447kcal 22%
  • Fat 10.9g 16%
  • Saturates 2.4g 12%
  • Sugars 22.8g 25%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 331kj/79kcal

Each serving provides

61.3g carbohydrate 13.9g fibre 18.9g protein

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