It’s quite stodgey, so if you want a side dish I’d opt for a salad.
- 1 kg butternut squash, pumpkin or sweet potato
- 120 ml water
- 1 onion
- 1 tomato
- 1/2-1 tsp oregano
- 1-2 cobs of corn
- 450g potatoes, cut into cubes
- 85g habas, butter beans or lima beans (I’d run out of butter beans so I improvised with haricot, which tastes fine too)
- 100g peas
- 100g feta or other crumbly cheese (I used goat’s cheesy which added a nice kick)
- 1-2 tbsp oil
- 1 tbsp fresh parsley
- Salt and pepper
1. Par-boil (half-cook) the potatoes in boiling water until a fork goes in relatively easily. While they’re boiling, prepare the rest of your veg: peel your squash/sweet potato, and chop into inch-sized cubes, removing the seeds if using squash, cut the corn into inch-sized ears and chop the onion and tomato.
2. Put the squash/sweet potato in a big pan with the water and bring to boil, cooking until soft. Meanwhile, in a frying pan, heat the oil and cook the onion for a couple of minutes, then add the tomato and oregano and season with salt and pepper. Cook a little longer then add to the other pan and mix well.
3. Add the corn, potatoes and beans. Mix well and stew for about 10 minutes before adding the peas.
4. Cook until the corn is cooked and crumble over the cheese and stir it in until it begins to melt. Serve with the parsley on top.
Serves four or more at around 377 calories a pop.