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Squash, Kale and bean stew Recipe

This stew is so warming and full of flavour, it’s a great dish to serve on those colder days.

Cooked up by the team at Delicious Magazine, it’s healthy, packed with protein and really quick to put together too, making it the perfect midweek meal.

Try serving it with Greek yoghurt and lemon juice to really give it that something extra.

Nutritional content

Servings: 4 people

Cook time: 40 minutes



Total Fat









1 butternut squash, peeled and cubed

Olive Oil

2 red onions, finely sliced.

2 tsp ground cumin

2 tsp ground coriander

2x 400g tins of chopped tomatoes

200g kale, chopped

400g butter beans

Juice of 1 lemon


  1. Boil a large pan of water and add the cubed squash. Boil the veg for 10-15 minutes, until it’s just tender. Then, drain the veg, but keep the water.

  2. In the meantime, take a large saucepan and heat some oil over medium heat.

  3. Add the onions, fry for 5 minutes, then add the garlic, cumin and coriander. Cook for 2 more minutes.

  4. Stir in the chopped tomatoes then let everything simmer for 15 minutes.

  5. Add the squash and 300ml of the squash water that you saved - feel free to add more if you think the stew looks a little dry.

  6. Simmer for 5 more minutes then stir in the kale, butter beans and lemon juice.

  7. Simmer for 5 more minutes, season to taste, then serve. We recommend serving it with Greek yoghurt and some extra lemon juice.


Vegan: Try serving this dish with vegan-friendly yoghurt instead.

To store: Once the stew is ready, put it in an airtight container and keep it in the fridge for up to 3 days.


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