Ingredients

• 2 tbsp olive oil
• 100g/3½oz butternut squash
• peeled and chopped into 1cm/½in cubes
• ¼ red onion
• chopped
• 1 leek
• trimmed and chopped
• 1 red pepper
• chopped
• 100ml/3½fl oz white wine
• 50ml/2fl oz double cream
• salt and freshly ground black pepper
• large handful fresh coriander
• large handful fresh parsley
• 2 tbsp chopped fresh chives
• 1 garlic clove
• chopped
• 50g/1¾oz fresh white breadcrumbs
• ½ lime
• juice only
• 2 tbsp olive oil

Directions

• For the butternut squash stew
• heat the oil in a large pan over a medium heat
• place the butternut squash pieces into the pan and fry for 6-8 minutes
• stirring frequently.
• Add the red onion
• leek and red pepper and cook gently for 4-5 minutes.
• Add the wine
• turn up the heat and simmer for 3-4 minutes. Stir in the cream and season well with salt and freshly ground black pepper.
• For the coriander rouille
• place all the ingredients into a small food processor and blend until smooth.
• To serve
• pour the stew into a large shallow bowl and drizzle over some of the rouille.