Beetroot & butternut stew

Beetroot & butternut stew

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(13 ratings)

Prep: 20 mins Cook: 35 mins


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

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal250
  • fat7g
  • saturates1g
  • carbs34g
  • sugars23g
  • fibre12g
  • protein8g
  • salt0.5g
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  • 250g raw beetroot



    A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…

  • 350g butternut squash, unpeeled
  • 1 garlic clove, grated
  • 1 small onion, diced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • ¼ tsp cumin seeds
  • ½ tsp ground coriander
  • 4 cardamom pods, seeds removed and crushed
  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • ½ tsp cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 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)


  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.

  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.

  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.

  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.

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Comments, questions and tips

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17th Aug, 2017
I made this and it really worked well! Made a few adjustments according to taste and what was in the cupboard: 3 onions 10 cardamom pods + black pepper + vegetable stock + garam masala Recooked beetroot (added later) Ground cumin instead of cumin seeds Frozen peas instead of green beans Quinoa rather than brown rice
Minoo's picture
28th Jan, 2015
I'd seen the comments on this page before making this stew and was fully prepared to be cautious with the amount of water used. But I found the measurements worked really well. Perhaps it was because I used a large casserole pan or because I added a bit more butternut squash, but the texture was great. Definitely needs salt though!
22nd Jan, 2015
Very, very bland. I followed the recipe but having read other comments added some vegetable stock and extra spices. It still had hardly any flavour and for me, wasn't worth the effort of making it.
19th Jan, 2015
I totally agree with the need to boost the seasoning - salt and pepper to start with. Doubled the onion and spices (and toasted the spices before adding the onions). And reduced the liquid, treated it a bit like a risotto and added vegetable stock if it went dry. Having said that a good combination for a cold Monday!
17th Jan, 2015
After reading the comments below about it being bland I doubled the quantity of all of the spices, and used 250ml of stock instead of water at step 3. This made a very pleasant dish with the nutty squash and earthy beetroot flavours showcased by the spices. There was a lot of liquid left at the end of the first 10 minutes on step 3 though, so I did not add the second 250ml water; this worked fine so would recommend only adding the water if the original 250ml has reduced.
12th Jan, 2015
Easy to make and good for you but agree that it's a bit bland. The spices smell really good when you first put them in, but you can't really taste them - I didn't even put in the last bit of water. Will try a bit of horseradish as suggested below in the leftovers I have...
10th Jan, 2015
Easy to make & healthy, but definitely lacking something. I added a large dollop of horseradish which definitely helped.
6th Jan, 2015
Healthy and easy to make but not particularly tasty.
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