1 tin white beans
2 cloves garlic
2 sprigs thyme
1 butternut squash (1 kg)
50 g grated Parmesan
3 tablespoons olive oil
salt and pepper
Finely chop the onion, garlic and leek. Peel the pumpkin, remove the seeds and cut into 3 cm cubes.
Heat a pot over medium heat with 3 tablespoons olive oil. Add the onion and pumpkin and fry gently for 5-10 minutes. Add the garlic, leek, thyme and sage leaves and fry for a further 3 minutes.
Add the beans with their liquid, salt and pepper to the pot and bring to the boil. Lower the heat and simmer gently until the pumpkin is tender, about 10-15 minutes.
Season again with salt and pepper, if necessary. Divide the stew between 2 plates and sprinkle with the grated Parmesan.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
Klik hier voor het recept in Nederlands.