Fennel and butternut squash stew with cannellini beans
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
A vegan butternut squash stew for your pressure cooker that’s simple, healthy and quick to cook – from chopping board to table in 30 minutes.
Each serving provides 191 kcal, 7g protein, 20g carbohydrates (of which 6g sugars), 6.5g fat (of which 1g saturates), 9g fibre and 1.3g salt.
Ingredients
- olive oil: 2 tbsp olive oil
- fennel: 1 large fennel bulb, approx. 250g/9oz, sliced, fronds reserved
- garlic: 2 garlic cloves, grated
- sea salt: 1 tsp sea salt
- black pepper: ½ tsp black pepper
- bay leaves: 2 bay leaves
- fennel seeds: ½ tbsp fennel seeds, lightly crushed
- white wine: 4 tbsp dry white wine
- butternut squash: 1 butternut squash, peeled, seeds removed (approx. 425g/15oz), cut into 2cm/¾in pieces
- cannellini beans: 400g tin cannellini beans (or butter beans), rinsed and drained
- vegetable stock: 500ml/18fl oz vegetable stock
- chillies: 2 red chillies, 1 whole and 1 finely sliced
Method
Heat the oil in the pressure cooker over a medium heat. Add the fennel, garlic, salt and pepper and fry for 4–6 minutes, until fragrant.
Add the bay leaves and fennel seeds and fry for another minute. Pour in the wine and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan.
Add the squash, beans, stock and the whole red chilli. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to medium–low and cook for 10 minutes. (If using an electric pressure cooker, use the high pressure setting for 10 minutes).
Remove the pressure cooker from the heat and leave to depressurise.
To serve, top the stew with the sliced red chilli and reserved fennel fronds. Serve with crusty bread.
