Fennel and butternut squash stew with cannellini beans

Ingredients

• 2 tbsp olive oil
• 1 large fennel bulb, approx. 250g/9oz, sliced, fronds reserved
• 2 garlic cloves, grated
• 1 tsp sea salt
• ½ tsp black pepper
• 2 bay leaves
• ½ tbsp fennel seeds, lightly crushed
• 4 tbsp dry white wine
• 1 butternut squash, peeled, seeds removed (approx. 425g/15oz), cut into 2cm/¾in pieces
• 400g tin cannellini beans (or butter beans), rinsed and drained
• 500ml/18fl oz vegetable stock
• 2 red chillies, 1 whole and 1 finely sliced

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag