May 20, 2016, by Genelva Meikle

Happy National Vegetarian Week: Day 5

Happy Vegetarian Week to you all! Courtesy of Ingenuity Lab member and Director of Nutri2Go, Jordana Chin, we will be sharing a recipe a day with you for the whole week!

We are a day out so look out for two recipe to try today! Roll those sleeves up and get cooking! Share your creations with us today!

Recipe Number 5: Butternut squash, spinach and mushroom stew

Serves 4

Ingredients

  • 150g Butternut squash, diced
  • 150g Spinach
  • 150g Mushrooms, chopped
  • 120g Onions, minced
  • 2 cloves Garlic, minced
  • 1 cup Vegetable broth (choose low-sodium veg stock if using stock cubes)
  • 1 tablespoon Olive oil
  • 1/2 teaspoon minced ginger
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon mixed spice
  • Salt and pepper to taste
  • Garnish with fresh oregano/parmesan cheese (if served with pasta)

Cooking instructions:

  1. Heat 1 tablespoon olive oil in a large sauce pan over medium-high heat. Add the butternut squash, and seasonings. Stir occasionally for about 5 minutes.
  2. Add mushrooms, garlic and onions. Cook and stir until the onion softens.
  3. Add the vegetable broth. Followed by the spinach. Cook until the butternut squash is tender.
  4. Season with salt and pepper.
  5. Served with brown rice or pasta!

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Thank you, Jordana for sharing this with us – can’t wait for supper!

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