Pancetta, butternut and bean stew

  • Serves 4

This warming butternut stew is exactly what the doctor ordered and, with the smoky pancetta, you'll certainly be coming back for more

butternut squash stew

Recipe courtesy of Waitrose & Partners



  • Smoked diced pancetta ½ x 154g pack
  • Onions 2, thinly sliced
  • Butternut squash 1 medium, peeled, deseeded and cut into chunks
  • Turnips 350g, peeled and cut into small wedges
  • Red Kidney Beans 1 400g can, drained
  • Vegetable stock 500ml
  • Red chilli pesto with tomato 1 tub


  • Step 1

    Heat a large shallow pan or flameproof casserole and cook the pancetta and onions for 6-8 minutes until lightly browned. Add the butternut squash and turnips and cook for about 10 minutes, stirring frequently until the vegetables are beginning to colour.

  • Step 2

    Stir in the beans, stock and chilli pesto and bring to a gentle simmer. Cover with a lid and cook for 15-20 minutes until the vegetables are completely tender. Serve with a steamed green vegetable or creamy mash for a more substantial meal.