Roast Vegetable And Bean Stew

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Ingredients

  • 1 acorn squash, about 600 g (1 lb 5 oz)
  • 500 g (1 lb 2 oz) new potatoes, scrubbed and cut into 4 cm (1½ in) chunks
  • 200 g (7 oz) carrots, cut into 4 cm (1½ in) chunks
  • 200 g (7 oz) parsnips, cut into 4 cm (1½ in) chunks
  • 2 large courgettes, about 400 g (14 oz) in total, cut into 4 cm (1½ in) chunks
  • 2 tbsp extra virgin olive oil
  • 1 garlic clove, finely chopped
  • 4 large sprigs of fresh rosemary, plus extra sprigs to garnish
  • 2 cans pinto beans, about 410 g each, drained and rinsed
  • 240 ml (8 fl oz) dry cider
  • 240 ml (8 fl oz) hot vegetable stock, preferably home-made
  • salt and pepper

Description

This Easy, One-pot Dish Of Root Vegetables And Pinto Beans Makes A Nourishing Winter Main Course, And Needs No Accompaniments. It's Particularly Enjoyable With A Glass Of Dry Cider Or Apple Juice.

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