Main content

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.


  • 2 red peppers

  • 2 yellow peppers, both halved, deseeded

  • 4 tablespoons olive oil

  • 3 large onions

  • 4 garlic cloves, crushed

  • 1 large butternut squash, cut into 2 cm cubes

  • 1 pint (300ml) vegetable stock

  • ¼ pint (75ml) white wine

  • ½ Savoy cabbage

  • 1 tin cannellini beans

  • 1 tin chick peas, both drained and rinsed

  • 2oz (50g) cooked rice

  • Salt and pepper


  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

  • 4.

    Serve in a bowl.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings