Golden Beetroot and Butternut Squash Stew


Prep time: 
10 minutes
Cooking time: 
35 minutes


This Asian-spiced stew eschews the normal purple stuff in favour of the golden yellow variety. You can, of course, make it with ordinary beetroots; the results will be just as delicious, if different in colour.


  • 2 onions
  • 25g ginger, finely chopped
  • 2 teaspoon cumin seeds
  • 2 teaspoon coriander seeds
  • 1 teaspoon cardamon seeds
  • 400g golden beetroot, peeled and chopped
  • 600g squash, such as butternut, chopped
  • 1 L vegetable stock
  • 1 spring onion, chopped
  • 1 red chilli
  • handful of fresh coriander
  • 1 lime, juiced
  • yoghurt, to serve


Heat the oil in a heavy-based casserole dish. When it is hot, add the onion and fry until soft. Add the ginger, cumin, coriander and cardamom seeds, then cook for a few minutes to release the flavours.

Add the beetroot and squash and cook for a few minutes, stirring, until they are coated in the oil. Season with salt.

Add stock or water to just cover the vegetables. This will result in a stew-like consistency. If you prefer it more soupy, add more stock or water.

Reduce the heat to a simmer, place a piece of greaseproof paper over the pot and cover with a lid. Simmer for 30 minutes until the vegetables are soft. The squash should start to disintegrate while the beetroot will stay firmer, giving a lovely texture.

When you are ready to serve, gently marble in the yoghurt, then sprinkle over the spring onions, coriander leaves and chilli. Finish with a squeeze of lime juice and salt, pepper to taste.

Photo Credit: Jonny Hughes @jonny2love
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