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Beetroot & butternut stew

Beetroot & butternut stew

A star rating of 2.3 out of 5.13 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

This vibrant vegetarian one-pot is packed with an impressive 4 of your 5-a-day, and makes a delicious low-fat and low-calorie dinner

  • Gluten-free
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per serving
low inkcal250
low infat7g


  • 250g raw beetroot
  • 350g butternut squash , unpeeled
  • 1 garlic clove , grated
  • 1 small onion , diced
  • ¼ tsp cumin seeds
  • ½ tsp ground coriander
  • 4 cardamom pods , seeds removed and crushed
  • 1 tbsp sunflower oil
  • ½ tsp cinnamon
  • 100g green beans , topped and cut in half
  • 50g chard or spinach, stems removed and leaves roughly chopped
  • small pack flat-leaf parsley , roughly chopped
  • brown rice , to serve (optional)


  • STEP 1

    Peel the beetroot and chop into small pieces. Chop the butternut squash into small pieces. Put them in separate bowls until you need them.

  • STEP 2

    In a large wide-topped saucepan, fry the garlic, onion, cumin seeds, coriander and cardamom pods in the oil for 2 mins on a medium heat. Add 125ml water along with the beetroot and leave for a further 5 mins until the water has simmered away.

  • STEP 3

    Add 250ml water, the butternut squash and cinnamon, and leave to simmer on a medium heat for 10 mins. Add 250ml water and leave to simmer for another 10 mins.

  • STEP 4

    Add 125ml water, the green beans and simmer for another 5 mins until the water has simmered away. Take off the heat and stir in the chard and parsley. Serve by itself or with brown rice for a fuller meal.

Recipe from Good Food magazine, January 2015

Goes well with


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A star rating of 2.3 out of 5.13 ratings

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