Butternut Squash and Butterbean Stew Recipe with Yogurt | olivemagazine

Ingredients

• 2 tbsp vegetable oil
• 1 large onion diced
• 500g butternut squash peeled and diced
• 4 large cloves garlic thinly sliced
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• 2 tsp cumin seeds
• 1 tsp dried chilli flakes
• 650g passata
• 1 tsp caster sugar
• 2 x 400g tins butter beans drained and rinsed
• a small bunch flat-leaf parsley roughly chopped
• 1 tbsp dried mint
• natural yogurt to serve