Warming Pumpkin and Butterbean bowl

Madeleine Shaw Pumpkin, Butterbean, Kale and Pomegranate bowl 1

Warming Pumpkin and Butterbean bowl

As much as I love a summer salad, I absolutely love the foods we are able to cook in winter. This is because we can grow such amazing vegetables in the UK like squashes and pumpkins! My Warming Pumpkin and Butterbean bowl has all these winter flavours and I’ve added kale in there for some extra green-ness.

It’s no secret that I love using pomegranates. They just add a beautiful little burst of sweetness to any dish.

The reason I love my warming pumpkin and butterbean bowl the most is that you can make it in advance and then freeze in batches. Before you go to work, just take a portion out of the freezer to defrost. That way when you get home, you can quickly warm it up for the perfect comforting winter dinner!

If you liked this, I’m sure you’re going to love my Quinoa Mushroom Risotto with flaked cod as well!


Serves 4 Ready in 90 minutes

Directions

Heat the oil in a large pot, throw in the onion and a pinch of salt and sauté for 5 minutes. Add the garlic, ginger, chilli, cayenne and turmeric and cook for a another minute.

Throw in the pumpkin/squash and sautee for 5 minutes then add the kale, butterbenas and stock. Cook for 1 hour until the pumpkin/squash is soft and the beans are flavourful. Top with pomegranate seeds.

Freeze leftovers this will  last for 3 months. Will keep in the fridge for a week.

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Images: Holly Clark Photography

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