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



  • 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.