Squash and beans stew

In these rainy days of autumn, I love a filling hot stew. The one I’ll show you today is my favourite stew of all times, sweet and super filling.

The best thing about this dish is that you can cook loads of it an freeze it in portions which comes in really handy on cold and busy days. This recipe is for 4 servings but you can double the ingredients and enjoy this stew many times later from your freezer.

This is also a perfect dish to use those sweet potatoes you’ve baked in the oven a couple of days ago while you were baking any other foodstuff, just to take advantage of powering up the oven. Take a look a the oven dishes for ideas on combining recipes to save energy. You can also visit the eco-tips section for more eco-friendly ways of cooking.

You will need to soak the mung beans overnight. If you don’t have time for it, you can add boiling water and leave them to soak for a couple of hours.


  • 1/2 butternut squash (500g)
  • 350g of mung beans
  • 2-3 sweet potatoes (300g)
  • 4-5 sundried tomatoes (30g)
  • 1 can of coconut milk (400ml)
  • 1 handful of spring onions (100g) OR 1-2 leeks (100g)
  • 1 Tbsp of olive oil
  • Pumpkin seeds to decorate





  • If you’re not using baked sweet potatoes from a previous recipe that required the oven, the first step of this recipe would be to bake them in the oven for 30 minutes at 200ºC. After that mash them with a fork.
  • Add the oil into a big pot, chop the spring onions and add them to the hot oil. Add a dash of salt and sauté the onions for 5 minutes.


  • Chop the butternut squash into squares and add it to the pot among the mung beans (previously soaked overnight) and 400ml of water. Leave it at high heat with the lid on for 5 minutes or until it starts boiling.


  • Once the water starts to boil, lower the heat to minimum and keep it the slow boil for 10 minutes with the lid on.
  • Chop the sundried tomatoes, add them to the pot and take the lid off so the water starts to evaporate.


  • After 10 minutes or when the liquid has reduced to half of its volume, add the coconut milk and the mashed sweet potatoes.


  • Add salt and black pepper and keep it boiling for another 10 minutes or until you get the thickness you like for your stew. Remember that it will become thicker when it chills a bit so turn of the heat when it’s still a little bit liquidy.

Serve the stew with pumpkin seeds and black pepper to taste and enjoy it on a cold wintery day!

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