Autumn Blues and the Squash Stew

Colder days and longer evenings are upon us. Autumn is slowly creeping into our daily routine.

With that comes a change in our diets. Crispy light salads, fruity drinks and light deserts will gradually make way for heavier, more filling and warming meals.

This, however, does not need to mean ditching your healthy summer diet and hiding your foodie indiscretions under a comfy blanket. On the contrary! As the high street shops, and the trees around us, fill with dark greens, warm burgundies and deep oranges, so can our fridges.

Dark green of savoy cabbage, warm burgundy of purple sprouting broccoli and deep orange of ripening butternut squash, bursting with flavour and nutrients are all waiting impatiently to jump straight into your dishes!

In fact, autumn is by far the tastiest of all the seasons in the northern and central European climate. Therefore, there are no excuses for lazy and unhealthy junk food shortcuts. And if you do take those shortcuts because of the constant lack of energy, well, healthy, wholesome food is where you will definitely find it.

Today, as the autumn officially begins with strong winds and heavy rains, I’ve decided to cook something hearty and filling, yet wholesome and healthy. The colours reflect the changing seasons: warm orange, fresh green, gentle creams. The recipe is easy and perfect for a week night.

BUTTERNUT SQUASH, SWEET POTATO, CHICKEN BREAST AND BACON 'STEW' WITH A ZINGY ROCKET, PEAR AND PECAN SALAD (Serves 4)

Stew:

1 leek

1 onion

3 garlic cloves

3 rashers of unsmoked bacon

2 sprigs of rosemary

½ of butternut squash

2 small sweet potatoes

100g white mushrooms

4 skinless, boneless chicken breasts

tomato puree

paprika

salt

pepper

olive oil for frying

Salad:

fresh rocket leaves

½ ripe pear

5-7 pecans

honey

squeeze of lemon juice

Peel and cut your butternut squash and sweet potatoes (or buy them ready prepped to save some precious time) and parboil them until just about soft.

Whilst the oven preheats to 190-200C, peel and chop the onion and garlic and slice the leek. Peel the rosemary leaves and chop the bacon (not too finely). Place all of the ingredients on a warmed up pan with a drizzle of olive oil. When it’s sautéed, add some paprika and black pepper and cook for around 5-7min.

In the meantime prepare your chicken breasts and cut them into quite big chunks. Throw them into the pan and cook until only sealed.

Put the washed, but still whole mushrooms into the casserole dish, using a spatula transfer all the ingredients from the pan into the pot.

To use up the delicious juices off the pan, pour in a little bit of water and stir in the tomato puree. Keep stirring until it boils, season to taste and pour it over the rest of ingredients in the casserole dish.

Place the beautiful concoction in the oven and cook for around 25-30min.

Meanwhile, prepare your salad. Peel and slice the pear, crush pecans and mix up with the salad leaves. Drizzle a tiny bit of honey and squeeze a wedge of  lemon over it.

Serve the chilled salad as a side to the steaming hot main.

ENJOY!