Butternut squash is one of the most populal of winter squashes and is in season from September to November. It is a very good source of vitamins A and C and a good source of beta-carotene, magnesium, manganese, calcium and potassium.
First of all heat up your grill. Place the peppers skin side up and cook until the skin scorches. Place into a plastic bag, seal and the skins should fall off. Scrape any extra burnt bits off. Slice each piece into four.
Now heat the oil in a large saucepan, add the onions and fry gently for 10 minutes. Add the garlic, then the butternut squash. Toss together so the squash is covered in the oil and cook for a further 5 minutes.
Add the stock and the wine and bring to the boil. Now add the cabbage and the reserved peppers and simmer for about 5 minutes. Stir in the beans and chick peas. Then the rice and season with salt and pepper.
Serve in a bowl.
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