HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpanish Butternut Squash Stew
Spanish Butternut Squash Stew

Spanish Butternut Squash Stew

with Chorizo and Lentils

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Our menu planner Renee is the glue that holds us all together. There is literally nothing she is unable to turn her hand to! From mending coffee machines to cooking up a storm in the kitchen. When she brought this stew into the office for everyone to try, it was quite clear it just HAD to make an appearance in a HelloFresh box...so here we are! Enjoy!

Tags:Not Suitable for CoeliacsHealthyLactose FreeOne Pot Wonder

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit(s)

Butternut Squash

1.5 unit(s)


1 unit(s)

Red Onion

2 unit(s)

Garlic Clove

1 unit(s)

Green Pepper

1 tsp

Smoked Paprika

1 tbsp

Tomato Puree

1 tin(s)

Chopped Tomatoes

1 unit(s)

Chicken Stock Pot

2 tbsp

Flat Leaf Parsley

1 tin(s)

Organic Lentils

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2250.992 kJ
Energy (kcal)538 kcal
Fat18.0 g
of which saturates6.0 g
Carbohydrate57 g
of which sugars0.0 g
Protein32 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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To dismantle your butternut squash, chop half of it in half widthways to separate the top from the bulb at the bottom. Put the flat part of each half on the chopping board then slice downwards to remove the skin. Chop the bulb in half widthways and remove the seeds with a spoon. Once the seeds are removed, chop the squash into roughly 1cm cubes.


Heat a large saucepan on medium-high heat. Once hot, add ½ tbsp of olive oil together with your chorizo to the pan and fry until slightly browned off. Then remove the chorizo from the pan and keep to the side on some kitchen paper. Tip: Leave as much of the oozed out oil as possible in the pan; this will give your stew the flavour it needs!


Meanwhile, peel and chop your onion and garlic. Remove the core from the pepper and slice it into ½cm strips.


Keep your (now empty) saucepan on medium heat and add some oil if needed. Fry your onions and garlic for 3-5 mins, then add your smoked paprika, tomato purée, butternut squash and a few good grinds of pepper. Fry for another 3 mins.


Add your chopped tomatoes, stock pot and 300ml of water. Tip: If you have some leftover white wine, add ½ glass to the stew at this stage. Once everything has come to the boil, change the heat to medium-low and place a lid on the pan. Let everything bubble away for about 15-20 mins or until your squash is cooked. Tip: The squash is cooked when you can easily slip a knife through it. Stir the pan occasionally so the stew doesn’t stick to the bottom of the pan. Tip:If the stew becomes too dry, add another splash of water.


After about 10 mins, add your pepper and chorizo. In the meantime, roughly chop your flat leaf parsley.


Drain the lentils and add them together with half the parsley for the last 3 mins of your cooking time. Tip: The lentils only need to warm through as they’re already cooked.


Serve in bowls, sprinkle on the remaining parsley and enjoy!