Quick butternut stew with cauliflower 'rice' recipe | delicious. magazine

Ingredients

• 1 butternut squash, peeled and cut into 1cm dice
• 1 cauliflower, quartered
• Olive oil for drizzling
• 2 red onions, finely sliced
• 1 tbsp clear honey
• 2 tbsp Henderson’s Relish (or Worcestershire sauce if you’re not vegetarian)
• 2 x 400g tins chopped tomatoes
• ½-1 tbsp Tabasco (to taste)
• 400g tin kidney beans, drained and rinsed
• Bunch fresh flatleaf parsley, leaves roughly chopped