Autumnal Mediterranean Stew
You may well have noticed by now that squash is one of my favourite vegetables to cook with. Not only are they super versatile, they’re also very rich in nutrients such as omega 3, carotene, vitamin A and vitamin C… They keep your immune system in top working condition – think of it like oiling a car!
What’s in the Autumnal Mediterranean Stew?
To serve 4
1 large butternut squash
1 large sweetheart cabbage
1 vegetable stock cube with 500ml water
3 garlic cloves, crushed
1 ball mozarella
Mix green and black olives
This one doesn’t really require a recipe as such! Simply chop up all your vegetables and place with the water, stock, garlic and chorizo in your cassarole dish or stew pot. Leave in the centre of the oven, gas mark 7 for around 1 and a half hours. Once it’s nice and hot and cooked through, remove the lid, place all the cheese and olives on the top and return to the oven to brown off.
Serve with some sourdough dipping bread!
A stunning Autumnal stew to warm those frosty evenings!
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