Archive of BBC Food Recipes

Spicy autumn squash stew

Prep time less than 30 mins
Cook time less than 30 mins
Dietary Vegetarian
This easy one-pot stew in endlessly adaptable, see the variations below.


  1. Heat the oil in a a heavy-bottomed saucepan, add the onion, garlic, chilli, red pepper and spring onions and cook gently for about five minutes until soft.

  2. Add the ground coriander and cook for a minute then add the squash, coriander stalks, and tomatoes. Cook this for a further five minutes.

  3. Add the coconut milk and simmer, partially covered, for 15 minutes or until the squash is tender.

  4. Add the lemon juice, season with salt and freshly ground black pepper to taste and sprinkle over the coriander leaves. Serve with white or brown basmati rice.


  • 2 tbsp sunflower oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 small red chilli, very finely chopped (or dried red chilli flakes, to taste)
  • 1 red pepper, cut into short strips
  • 6 spring onions, sliced diagonally
  • 1 tsp ground coriander
  • 1 medium butternut squash, peeled, deseeded, and rough cut into 2cm/1in pieces
  • 2 handfuls cherry tomatoes, halved
  • 400ml/14fl oz coconut milk
  • ½ lemon, juice only
  • salt and freshly ground black pepper to taste
  • small bunch coriander, leaves and stalks chopped separately

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