Eat the Seasons… November

Squash & Corn Stew

This is a lovely warming winter recipe, ideal to come home to after you’ve been out to watch the fireworks.  It does require some forward planning, but is actually the easiest of recipes to put together. For the non-veggie option try adding some cubes of chorizo or brown off some top-quality sausages in a frying pan and add to the pot.

Serves 6


  • 200g Red Kidney Beans, soaked overnight & drained
  • 1 tsp Salt
  • 1 Bayleaf
  • 1 tsp Dried Oregano
  • 440g Tinned Tomatoes
  • 400g Squash
  • 4 Ears Corn
  • 1 tsp Cumin Seeds
  • ½ tsp Coriander Seeds
  • 2 tbsp Vegetable Oil
  • 2 Onions, diced
  • 2 Garlic Cloves, finely chopped
  • Red Chilli Powder, to taste
  • 100g Gruyere or Cheddar Cheese
  • Handful of Chopped Parsley or Coriander


  1. Cook the pre-soaked beans for about 2 hours in plenty of water with the salt, bay leaf and oregano. Remove them from the heat when they are soft but not mushy, as they will continue to cook in the stew. Drain the beans and save the broth.
  2. Cut the squash into large pieces and shave the kernels from the corn.
  3. Grind the cumin and coriander.
  4. Heat the oil in a large skillet and sauté the onions over a high heat for 1 to 2 minutes. Lower the heat and add the garlic, chilli powder, cumin and coriander and stir everything together. Add a little broth to stop the chilli burning. Cook until the onions have begun to soften, about 4 minutes and then add the tomatoes and stew for 5 minutes.
  5. Stir in the squash, corn, cooked beans and enough broth to make a fairly wet stew.
  6. Cook slowly until the vegetables are done, about 20-30 minutes.
  7. Taste the stew and add seasoning. Stir in the cheese.

If you are a chilli fan try serving with a sprinkling of chilli flakes over the top.


You can email Suzanne with any comments or questions at