Butternut squash and sweetcorn combine beautifully with smoked haddock and chilli to create a filling meal, perfect for cooler September days and all throughout Autumn and Winter.
Tips – If you prepare this later in the year when fresh corn is out of season, it works equally well using frozen sweetcorn.
Food focus – A 100g portion of haddock provides 3X RDA of selenium, which is important for cancer, heart disease and diabetes prevention. I buy my haddock from FishBox, use my code ‘UrbanKitchen1’ for 50% off the price of your first subscription box.
INGREDIENTS (Serves 4)
200g smoked haddock - cut into large pieces
2 sweetcorn cobs - kernels removed
2 tbsp olive oil
1 red onion - finely diced
1 bulb of fennel - finely chopped
1 carrot - finely diced
300g butternut squash - peeled and chopped into 2cm dice
2 cloves of garlic - finely chopped
½ tsp dried chilli flakes
15g dill - finely chopped
700ml Vegetable stock
200ml Almond milk
Juice and zest of 1 lime
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