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Chicken and squash stew

Philippa liked this one a lot. Serves 2 or 3 people, and it's quite easy too. Make sure you do the chopping/slicing before you start cooking since it all happens quite quickly.

2 tbsp olive oil
2 chicken breasts, cubed
1 butternut squash, peeled and cubed
1/2 an onion, sliced
3 cloves garlic, sliced
2 tbsp tomato puree
1/2 beef stock cube
For the dumplings:
50g suet
100g self-raising flour

Heat the olive oil nice and hot in a deep pan. Put the chicken breasts in, stir them around quickly for a second or two, and then put the onion in too and stir-fry for a couple of minutes. Add the garlic and squash and mix.

Add the tomato puree and the crumbled-up stock cube, then pour over enough boiling water to cover and mix everything well. Cover and bring to a simmer, then allow to bubble gently for 30 minutes.

Meanwhile, make the dumplings: mix the suet and flour with just enough cold water to form a doughy mixture and shape into balls. Put these into the pan on top of the stew when there's 20 minutes cooking time left.

Thursday 23rd March 2006 | recipes | Permalink
Comments:
Name: Ruth
Date: Friday 24th March 2006 16:24
ooh i might try this one (with quorn obviously...) - we bought a butternut squash the other week then couldn't think of anything to do with it!
Name: Dan
Website: http://www.mcld.co.uk/
Date: Friday 24th March 2006 17:17

Aha! The other really good thing to do with them is roast them - toss them in olive oil and honey and then just roast the same as potatoes.



If you roast other chunky bits of veg together in the same way (carrot, onion, pepper, garlic [not peeled], etc) you get a really nice meal that is really easy (serve with couscous).

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