A great vegetarian casserole that's packed with flavour. Serve with herbed dumplings for a filling meal - and it only costs £1.05 per serving.
Ingredients
- 1 medium butternut squash (approx 600-800g), cut into 2.5 cm chunks (leave the skin on for added texture)
- 12 shallots, peeled and left whole
- 6 sage leaves, roughly chopped
- 3tbsp extra virgin olive oil
- 3 cloves garlic, crushed
- 1 heaped tbsp flour
- 175ml white wine
- 1 tin butterbeans, drained and rinsed
- 400ml vegetable stock
- 2tbsp sundried tomato paste
For the dumplings:
- 200g self- raising flour
- 100g vegetable suet
- 2tsp dried mixed herbs
- Salt and freshly ground black pepper
- 5-8tbsp cold water
WEIGHT CONVERTER
Method
- Place the butternut squash and shallots in a roasting tin along with the olive oil, sage leaves and a good grind of pepper and salt to taste. Roast in a hot oven (220°C/gas mark 7) for 20-30 mins until the vegetables are tinged with colour at the edges.
- While the squash and shallots are cooking, make the dumplings by combining all the dry ingredients in a large bowl. Add enough cold water to bring it together to make a soft dough. Shape the dough into 8 small balls and set aside.
- When the squash and shallots are cooked, remove from the oven and turn the temperature down to 180°C (gas mark 4).
- Add the flour to the roasting tin, stirring to coat the vegetables and soak up all the roasting juices. Add the garlic and white wine to the roasting tin, scraping the bottom to release all the sticky caramelized bits.
- Transfer to an oven proof casserole and add the beans, sundried tomato paste and enough vegetable stock to cover the vegetables.
- Give everything a good stir, Bring to the boil and cover. Cook in the oven for 30 mins. Remove the casserole form the oven and carefully add the dumplings so they float on the surface. Return to the oven, uncovered, for 20 mins until the dumplings are crispy on the outside and fluffy and cooked through on the inside.
- Serve immediately. Mashed potato and green beans would work well as an accompaniment.
Read our tried and tested reviews of the best slow cookers.
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Sausage casserole recipe
This easy sausage casserole recipe combines cannellini beans, plum tomatoes, and potatoes into one hearty dinner...
By Jessica Dady Last updated
-
Chicken casserole
Our chicken casserole recipe takes 20 minutes to prepare and can be cooked in a slow cooker for ease.
By Rosie Conroy Last updated
-
Sausage and bean stew
Our sausage and bean stew is a fail-safe family recipe. It's basically baked beans and sausages, but it's so good you'll never want to eat them out of a tin again.
By Jessica Dady Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Kate Middleton has reportedly ‘FaceTimed’ her kids everyday while in hospital as Prince William holds down the fort at home
The Princess of Wales is recovering from surgery in The London Clinic
By Charlie Elizabeth Culverhouse Published
-
Why George, Charlotte and Louis won’t be joining the rest of the family for Christmas dinner
He'll be sat at a different table from King Charles and senior Royals...
By Adam England Published
-
The most unpopular Christmas dinner item revealed, and surprisingly it’s not sprouts
But do you agree with what's been ranked the most unpopular Christmas dinner item?
By Selina Maycock Published