Sophie Conran’s squash & goat’s cheese stew Recipe

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  • Nut-free
  • Vegetarian

serves:

4

Skill:

easy

5-a-day:

2

Total Time:

01:00

Prep:

00:15
-20

Cooking:

00:40

Celeb chef Sophie Conran’s simple veggie dish with butternut squash, sweet potato, white wine and goat’s cheese is a winner with everyone who has tried it.

Ingredients

  • This recipe is also part of our one-month hassle-free meal planner
  • 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.

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Top Tip

<strong>Top tip:</strong> Try it topped with other cheeses too - Roquefort or mozzarella work superbly.