Discover 1 Modern American recipe, from quick favourites to slower weekend cooking.
◷ 60 minmedium
A hearty autumn stew featuring roasted butternut squash, sage-infused chickpeas, and a rich spiced tomato broth. This vegan dish combines roasting and simmering techniques to highlight seasonal flavors and plant-based proteins, perfect for cozy dinners.
Oct 16Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 15 minutes. Cooking takes 45 minutes. Allow 60 minutes in total. Makes 4 servings. Key ingredients: butternut squash, peeled and cubed (about 2x2 cm pieces), olive oil, plus extra for roasting chickpeas, salt, divided, freshly ground black pepper, divided, fresh sage leaves, roughly chopped. Equipment: oven, large roasting tray, large pot or Dutch oven, wooden spoon, knife, cutting board, measuring spoons, can opener.
Kitchen tip: Peel the butternut squash before roasting for even cooking; if short on time, you can roast unpeeled but it takes longer.