Possum’s Recipe Book

Butternut Squash Stew

Serves 4-6

1 butternut squash
olive oil
1 onion - chopped
1 garlic clove - finely sliced
1 cup red wine
400 tin tomatoes
2 tbsp capers
12 black olives
2 tbsp capers
1 tbsp 70% cocoa powder
Handful fresh parsley – chopped
Handful fresh coriander - chopped

Pre-heat oven to 180C (Fan) 
Bake squash in the oven until soft. 
Remove seeds and chop the squash into pieces.
Gently heat fry pan and add onion and garlic until soft. 
Add red wine then tomatoes, olives, capers and cocoa (if using).
Cook for 10minutes until mixture is thick. 
When squash is ready add to mixture and reheat.
Finally add chopped herbs and stir together.

Serve with crusty bread or pitta bread.