Jono & Jules do food & wine

So here we are in October which in our house means thoughts are turning towards Autumn veg, warm casseroles and roast dinners. Here’s a really delicious, but healthy, idea for your first butternut squash.

Wine Suggestion: A little tricky this match but we have two suggestions: a juicy and spicy, Californian Zinfandel – get a good one if you can, like Cline or Ridge; or the Altos de Torona Albariño, a richly fruited white with spices and textures to complement the spices in the dish.

Moroccan chickpea, squash & cavolo nero stew – serves 4

• 4 tomatoes, halved
• 5 tbsp olive oil
• 250g butternut squash, peeled and chopped into large chunks
• 1 tbsp thyme leaves
• 1 garlic clove, crushed
• 1 onion, sliced
• 2 x 400g tins chickpeas, drained
• 1 bay leaf
• 1 tbsp ground cumin
• 1 tsp ground cinnamon
• ½ tsp turmeric
• 1 tbsp harissa
• 1 litre vegetable stock
• 100g feta, crumbled
• 1 lemon, zested and cut into wedges
• 2 tsp fennel seeds, toasted in a dry pan and lightly crushed
• 1 tsp ground coriander
• 200g cavolo nero, shredded
• a handful fresh coriander leaves, to serve

Heat oven to 200C/180C fan/gas 6.

Put the tomatoes on a baking tray lined with baking parchment, drizzle over 2 tbsp olive oil, season well and roast in the oven about 20 minutes.

Meanwhile, pour 2 tbsp oil into a large saucepan and add the squash, thyme, garlic and onion. Season well and cook over a low heat for about 15 minutes or until the vegetables start to soften.Add the tomatoes, chickpeas, bay leaf, cumin, cinnamon, turmeric and harissa. Season and pour in the stock. Bring to the boil, then simmer for 30-35 minutes or  until the liquid has reduced.

Mix the feta with the last tbsp of olive oil and the lemon zest in a small bowl.

Add the ground coriander and cavolo nero to the stew and cook for a couple of minutes. Put the stew into bowls and top with feta, some coriander leaves and fennel seeds, and some seasoning. Serve with the lemon wedges.

(Original recipe by Romilly Newman for BBC Good Food)