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Mixed squash stew with borlotti beans and feta

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Mixed squash stew with borlotti beans and feta

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

1 onion, chopped
3 T olive oil, plus extra for drizzling
1 x 500 g Woolworths ready-to-cook diced butternut punnet
1 x 400 g tomatoes can, crushed
2 garlic cloves, crushed
1 t dried oregano
Sea salt and freshly ground black pepper, to taste
200 g baby marrows, cut into chunks
200 g patty pans, cut into chunks
1 x 400 g borlotti beans can, drained and rinsed
125 ml vegetable stock
200 g feta
100 g baby spinach leaves
Hot cooked brown rice or pasta, for serving

Method

1. Soften the onion in 3 T olive oil, then add the butternut. Cook for 5 to 10 minutes. Add the tomatoes, garlic, oregano and season to taste. Cook for 10 minutes.

2. Add the marrows, patty pans, beans and stock. Cover and cook for 20 minutes, or until the marrows are tender. Add the feta – crumbled or cubed – and a handful of spinach leaves. Cover, but turn off the heat.

3. Allow to stand for 5 minutes to allow the feta to melt and the spinach to wilt. Check the seasoning and serve in bowls, spooned over brown rice or pasta. Add a drizzle of olive oil and a sprinkling of baby spinach leaves.