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Golden beetroot and butternut squash stew


Prep time15 minutes
Cooking time30 minutes
Total time45 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.


25 g
ginger (finely chopped)
2 t
cumin seeds
2 t
coriander seeds
1 t
cardamon seeds
400 g
golden beetroot (peeled and chopped)
600 g
butternut squash (chopped)
1 l
veg stock
spring onion (chopped)
Red chilli
coriander (handful of fresh leaves)
lime (juiced)


1 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.

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

3 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.

4 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.

5 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.


salt, pepper to taste