Guest chef

Jasmine and Melissa Hemsley

Sisters Jasmine and Melissa Hemsley's approach to healthier eating is straightforward, healthy and refreshing: they use only natural, wholesome ingredients.

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Spiced squash, butter bean and purple sprouting broccoli stew

  • Serves 6
  • Prep 20 mins
  • Total time 50 mins
3.6/5 rating (8 votes)
Spiced squash, butter bean and purple sprouting broccoli stew
Spiced squash, butter bean and purple sprouting broccoli stew

step by step

  • 1Toast the cumin, coriander, paprika and half the crushed chillies in a large dry casserole briefly, stirring, until fragrant.
  • 2Add the ghee or butter and the onions for 5 minutes until soft, not brown. Add the thyme, garlic and lemon zest for 1 minute more.
  • A great midweek supper – easy and packed with veg. Heat up leftovers for lunch.
  • 3Add the squash to the pan along with the stock; bring to the boil, then simmer gently for about 10 minutes until the squash is almost tender, add the drained butter beans and season with salt and pepper. Simmer 
for a further 5 minutes.
  • 4Add the purple sprouting brocolli, cover and simmer for about 10 minutes until tender, then add the lemon juice and half of the coriander and parsley. Spoon into bowls and top each serving with the remaining parsley and coriander, some crumbled feta cheese and a drizzle of extra-virgin olive oil; sprinkle with the remaining crushed chillies.
  • Photograph by Martin Poole

Get ahead

Make up to the end of step 3, 
but reduce the cooking time by 5 minutes. 
To reheat, bring back to the boil before 
adding the broccoli.

You will need

  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1½ tsp smoked paprika
  • ½ tsp crushed chillies
  • 1 tbsp ghee (or butter)
  • 2 large onions, diced
  • 2 tsp fresh thyme or oregano leaves, or 1 tsp dried thyme or oregano
  • 4 garlic cloves, finely chopped
  • zest and juice of 1 lemon
  • 1 small butternut squash (around 800g), peeled and chopped into 3cm cubes
  • 1 litre homemade chicken stock or good-quality vegetable stock
  • 600g purple sprouting broccoli
  • 3 x 400g tins butter beans, drained
  • 1 large handful of coriander
  • 1 large handful of flat-leaf parsley
  • 100g organic feta cheese, to 
crumble over
  • extra-virgin olive oil, to serve

+ Nutritional Information