Butternut Squash And Goat Cheese Stew

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 2 ounces butter
• 2 onions, peeled and sliced
• 2 garlic cloves, peeled and chopped
• 2 teaspoons thyme, finely chopped
• 2 teaspoons rosemary, finely chopped
• 1 butternut squash, peeled, seeded and cubed
• 1 small sweet potato, peeled and cubed
• 2/3 cup wine
• 4 tomatoes, peeled, seeded and cut in half
• 2/3 cup vegetable stock
• 7 tablespoons heavy cream
• 7 ounces goat cheese, sliced
• sea salt & freshly ground black pepper

Recipe

• 1 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.
• 2 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.
• 3 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 broiler.
• 4 stir through the cream and place the cheese on top of the stew. pop under the broiler until all the cheese has melted and started to brown.
• 5 serve with couscous and a crunchy green salad.