Cameroonian-Style Squash, Peanut & Greens Stew

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Add your butternut squash cubes to a foil-lined baking tray (or two!) with a drizzle of vegetable oil, your cayenne pepper (can't handle the heat? Go easy!) and a pinch of salt

Give everything a good mix up then put the tray in the oven for 15-20 min or until cooked with a slight bite

Meanwhile, peel and slice the brown onion[s]

Heat a wide-based pan (preferably non-stick with a matching lid) over a high heat with a generous drizzle of vegetable oil

Once hot, add the sliced onions with a pinch of salt and cook for 8-10 min or until browned

Boil half a kettle

Chop the leek[s] in half lengthways, then wash to remove any grit from between the leaves

Top, tail and slice finely

Peel the ginger and garlic, then add to a food processor with a splash of cold water and blitz until you have a chunky paste

Add in the peanuts and blitz again until roughly chopped – this is your peanut paste

Tip: Add a splash more cold water if needed!

Once the sliced onions have browned, add the peanut paste to the pan and cook for 2-3 min or until fragrant

Once fragrant, crumble in the Kallo vegetable stock cube[s] and add the chopped tomatoes with 100ml [200ml] boiled water

Give everything a good mix up then cook for a further 3-4 min or until starting to thicken

Once the sauce is starting to thicken, wash the kale and spinach and add them to the pan

Pour over another 100ml [200ml] boiled water

Give everything stir then cook, covered, for 4-5 min or until the spinach and kale are wilted and cooked through

Tip: Add a splash more boiled water if the pan is looking dry!

Meanwhile, finely slice the red chilli[es] (not a fan of spice? Deseed the chilli!)

Once the kale and spinach have wilted, gently stir through most of the cooked squash, reserving a few slices for garnish

Add the peanut butter and give everything a good mix up – this is your Cameroonian-style squash, peanut & greens stew