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Sophie Conran's butternut squash and goat's cheese stew

Sophie Conran's butternut squash and goat's cheese stew

Average rating:

This simple dish gets the thumbs up from all who have tried it!

Serves: 4

Ingredients

Try it topped with other cheeses, too - Roquefort or mozzarella work superbly.

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3tbsp olive oil
50g/2oz butter
2 onions peeled and sliced
2 fat cloves of garlic peeled and chopped
2tsp each finely chopped fresh thyme and rosemary
1 butternut squash peeled, seeded and cubed
1 small sweet potato peeled and cubed
150ml/5fl oz white wine
4 tomatoes peeled, seeded and cut in half
150ml/5fl oz vegetable stock
100ml/3½ fl oz double cream
200g/7oz goat's cheese - preferably a nice, firm goat's cheese log with rind, sliced
Sea salt and freshly ground black pepper

Method

Heat the oil and butter in a large pan on a medium heat. Bung in the onions and gently fry for about 10 mins or until soft.
Stir in the garlic, thyme and rosemary, followed by the squash and sweet potato. Season with salt and plenty of pepper and continue cooking for 15 mins, stirring often.
Stir in the wine and turn up the heat for a couple of minutes, so the wine reduces by half. Reduce the heat, plop in the tomatoes, then glug in the stock. Stir and boil gently for a further 10 mins, or until all the veg are lovely and soft and cooked to taste. Season with salt and pepper. Preheat the grill.
Stir through the cream and place the cheese on top of the stew. Pop under the grill until all the cheese has melted and started to brown.
Serve with couscous and a crunchy green salad.

Top tip: Try it topped with other cheeses, too - Roquefort or mozzarella work superbly. This recipe is taken from Sophie Conran's Soups and Stews, available from Amazon, RPP £14.99, currently priced at £9.74. www.sophieconran.com

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