Slow cooker squash, cannellini bean and pesto stew
- Published: 27 Nov 24
- Updated: 27 Nov 24
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.
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Serves 4
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Hands-on time 10 min. Slow-cook time 4 hours
Before you start
To cook this stew in a conventional oven, fry the garlic and squash in a casserole, then add the other ingredients as in the recipe, cover and cook for 2 hours at 140°C/120°C fan/gas 1.
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
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.
- Recipe from December 2024 Issue
Nutrition
- Calories
- 399kcals
- Fat
- 21g (2.9g saturated)
- Protein
- 12g
- Carbohydrates
- 35g (13g sugars)
- Fibre
- 13g
- Salt
- 1.9g
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