Slow cooker squash, cannellini bean and pesto stew
- Portion size: Serves 4
- Hands-on time 10 min. Slow-cook time 4 hours
- Difficulty: easy
This squash and bean stew recipe from Charlotte Pike is perfect for a cold day. Let the vegetarian stew simmer in the slow cooker, then add a swirl of pesto to serve.
Charlotte says: “This stew has a fresh yet full-bodied flavour. Adding a parmesan rind brings a wonderful richness, if you have one to use.”
Recipe taken from Quick Prep Slow Cook by Charlotte Pike (Hamlyn £16.99) and tested by delicious.
Take it easy with more wonderful slow cooker recipes.
Join Extradelicious to unlock Cook Mode
Ingredients
- 3 tbsp olive oil
- 4 garlic cloves, chopped
- 1 medium butternut squash, peeled, deseeded and cut into 1-2cm cubes
- 400g tin chopped tomatoes
- 400g tin cannellini beans, drained and rinsed
- 750ml vegetable stock
- 1 parmesan rind or veggie equivalent (optional)
- 4 tbsp vegetarian basil pesto
- Buttered toast to serve
Join Extradelicious to unlock Cook Mode
Method
- If you have a sear or braise function on the slow cooker, switch it on. Add the oil, garlic and squash and cook for a few minutes until fragrant. If not, turn it on to high, add the oil, garlic and squash and give it a few minutes for the garlic to start to warm and become fragrant.
- Add the tomatoes, beans and stock. Season well and add the parmesan rind, if using. Stir together, cover and cook on low for at least 4 hours until the sauce is rich and flavourful and the squash is completely tender.
- Serve in bowls, with the pesto swirled in and toast on the side.
Nutrition
- 399kcals Calories
- 21g (2.9g saturated) Fat
- 12g Protein
- 35g (13g sugars) Carbs
- 13g Fibre
- 1.9g Salt
Leave a comment, question or tip