Squash Miso Stew
 
Squash Miso Stew
 
SIMMER RECIPE

Squash Miso Stew

1hrs 15mins
medium
Servings: 4

Fragrant and delicious!

Written by Melissa Hemsley Best-selling author and cook, champion of bone broth

Ingredients

  • 1 butternut squash, approx 1.2kg
  • 1 large onion, finely chopped
  • 1 ½ tbsp coconut oil
  • 4 garlic cloves, finely chopped
  • 1 inch ginger, finely chopped/grated
  • 200g baby spinach/ chopped chard/ kale
  • 1 fresh chilli - to taste
  • 1 large handful of coriander, finely chop the stems, keep the leaves whole
  • 700ml water
  • 2 pinch salt & pepper
  • 3 tbsp miso, to your taste
  • 2 tsp toasted sesame oil
  • 1 lemon or lime (juice & zest)
  • 324g (1 pouch) Borough Broth Free-Range Organic Chicken Broth Bone
Free-Range Organic Chicken Bone Broth
£6.15
£6.15

Instructions

  1. In a wide deep pan, fry the onion for 10 minutes while you get on with prepping the squash, stir from time to time. Add the garlic & ginger for the last few minutes.
  2. Slice the squash in half lengthways & (if you prefer) peel the squash, remove the seeds & pop into a small bowl of water.
  3. Chop the squash flesh into 1 inch chunks. Add the squash to the pan along with the coriander stems & a big pinch of sea salt & pepper, give everything a good stir & fry for about 5 minutes..
  4. Add the broth & water, pop a lid on, bring to the boil & immediately turn down to a medium simmer & let it bubble away for 15 -20 minutes until the squash is tender.
  5. Meanwhile, clean the seeds & pop on a tray in a hot oven with salt & pepper & roast for 15-20 minutes, shaking halfway. (If you like, you can add a little turmeric or extra chilli to the seeds).
  6. Whisk the *miso mix* ingredients together. Once the squash is tender, add the spinach for a minute then pour in the miso mix & turn off the heat. Give everything a good stir, taste.
  7. Serve up each bowl garnished with coriander & the roasted seeds.