Butternut squash stew with coriander rouille
For the butternut squash stew
For the coriander rouille
For the butternut squash stew, heat the oil in a large pan over a medium heat, place the butternut squash pieces into the pan and fry for 6-8 minutes, stirring frequently.
Add the red onion, leek and red pepper and cook gently for 4-5 minutes.
Add the wine, turn up the heat and simmer for 3-4 minutes. Stir in the cream and season well with salt and freshly ground black pepper.
For the coriander rouille, place all the ingredients into a small food processor and blend until smooth.
To serve, pour the stew into a large shallow bowl and drizzle over some of the rouille.