I’ve got a treat for you this week in the shape of Squash stew and dumplings! This time of year we are surrounded by choice. So many of my favourite fruits and vegetables are in season; apples, pears, kale, cabbages, broccoli and pumpkins. Yes, we are now spoilt for choice with comforting, hearty foods that will warm us up on these cold rainy days. Soups, curries, and stews are my staples of the moment.
There are so many varieties of squashes and pumpkin available, I used to just stick to butternut squash and not get too adventurous, but despite the troublesome cutting of them, they all are quite different but all tasty. This squash stew and dumplings is the perfect way to eat more of this delicious vegetable! I had a Butternut Squash in my store cupboard, but you can definitely mix it up in your variety.
Squash stew and dumplings
Cooking time: 1hr 15mins
1 butternut squash or other variety
1 cartoon of chopped tomatoes
1 cartoon of black beans
1 bulb of garlic
2 tspn sage
salt & pepper
For the dumplings
125g plain flour
60g vegetable suet
1 tspn baking powder
1 tspn mixed herbs
salt & pepper
1) Peel and cube the squash. In a oven proof dish drizzle a little olive oil and heat for 5 minutes at 200C. Throw in the squash and start roasting it for 15 minutes.
2) Peel the carrots and dice into cubes. Add to the squash, along with the tomatoes, beans, the bulb of garlic cut in half, sage and salt and pepper. Stir together and roast for an hour.
3) Whilst the stew is cooking, in a bowl weigh out the flour, vegetable suet, baking powder, herbs along with a pinch of salt and pepper. Mix together and add enough water to bring the mixture together as a dough. Roll into balls and set aside. When the stew has 20 minutes left in the oven, pop the dumplings on to the top and return to the oven.
4) Serve with some greens, I had some purple sprouting broccoli.