Mixed Squash Feast

Another simple to make but delicious and filling meal.
Ingredients
1 Tblsp olive oil
1 onion, diced
2 cloves garlic, crushed
2 Tblsp plain flour
1 400 g 14 oz tin chopped tomatoes
300 ml 1/2 pt vegetable stock
salt and pepper to taste
1 small butternut squash, peeled, seeded and cut into chunks
1 small gem squash, peeled, seeded and cut into chunks
1 small spaghetti squash, peeled, seeded and cut into chunks
2 fennel bulbs, cut into chunks
Topping
1 tsp caraway seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 Tblsp pumpkin seeds
1 Tblsp sunflower seeds
1 slice of thick bread
1 Tblsp olive oil
2 punnets of garlic cress.
Method
Heat the oil in a frying pan and cook the onion and garlic for 3 minutes.
Stir in the flour. Add the chopped tomato and vegetable stock. Season to taste and bring to the boil.
In a large pan or a slow cooker add the squash and fennel. Pour over the tomato mix. Stir and cook on low for 4 hours.
Toast all the seeds in a hot dry pan for 2 to 3 minutes.
Cut the bread into chunky croutons and heat the oil in a frying pan. Sauté the bread until crisp.
Serve the vegetable stew in a warm bowl. Decorate with the toasted seeds, scatter over the croutons and finish with a sprinkle of cut garlic cress.
Serves 4 people.
Variation: decorate with rocket salad as a quick alternative.

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About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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