The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Goat's Cheese & Squash Stew with Cannellini Beans & Pesto
A bowlful of comfort. You'll simmer tangy goat's cheese in a ribollita-style tomato stew. Think garlic and basil for Italian herb garden flavours. Creamy cannellini beans for even more fibre. And cavolo nero and butternut squash for colour. Finish with a dollop of pesto and dinner is served.
1/3 daily fibre
5 of 5 a day
Serving size
Ingredients
- 1 tsp fennel seeds
- 10g sunflower seeds
- 4 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 180g French goats cheese log (Milk)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 200ml tomato & herb sauce (tomato, cooked onion, water, tomato puree, carrots, caramelised onion, olive oil, basil, cornflour, garlic, date syrup, salt, garlic powder, acidity regulator: lactic acid.)
- 460g cannellini beans (cannellini beans, water, salt)
- 2 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- ½ tsp chilli flakes
- 1 courgette
- 80g sliced kale
- 2 leek
- 1 large butternut squash
Nutritional Information
Calories: 564
Protein: 22g
Carbs: 49g
Fat: 31g
Goat's Cheese & Squash Stew with Cannellini Beans & Pesto
A bowlful of comfort. You'll simmer tangy goat's cheese in a ribollita-style tomato stew. Think garlic and basil for Italian herb garden flavours. Creamy cannellini beans for even more fibre. And cavolo nero and butternut squash for colour. Finish with a dollop of pesto and dinner is served.
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas 7
- Line a baking tray with parchment paper
- Pull out a large frying pan, a small bowl, a sieve & a measuring jug
Roast the squash
- Halve the squash lengthways, discard the seeds, and cut into 2cm chunks
- Place onto the lined baking tray, drizzle with 1 tsp oil and season with salt and pepper
- Roast for 25-30 mins, until soft and golden
Build the dish
- Trim and slice the leeks into 1/2cm half-moons. Dice the courgette into 1cm chunks. Pick any woody stalks from the kale
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the leek and cook for 3-4 mins, until softening. Add the courgette and cook for another 4-5 mins. Season with salt and pepper
Get your simmer on
- Drain and rinse the beans
- Add the chilli flakes (for those who'd like the heat), fennel seeds and garlic herb paste. Cook for 1 min, then stir in the beans, tomato herb sauce, stock powder and 100ml water. Simmer for 4-5 mins
- Add the kale and crumble in half the goat's cheese and simmer for a further 2 mins. Add a large splash of water to loosen the stew if needed. Season with salt and pepper
Last bits & plate up
- Roughly chop the sunflower seeds. In the small bowl, mix the pesto with the sunflower seeds and 1 tsp oil
- Serve the squash stew into bowls, topped with the roasted squash. Crumble over the remaining goat's cheese and drizzle with the pesto (or to taste)
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