Butternut squash and butterbean casserole with herbed dumplings
- 1 medium butternut squash, unpeeled, chopped into chunks
- 12 whole shallots, peeled
- 6 sage leaves, chopped
- 3 tbsp extra virgin olive oil
- 3 cloves garlic, crushed
- 1 heaped tbsp flour
- 175ml white wine
- 1 tin butterbeans, drained and rinsed
- 400ml vegetable stock
- 2 tbsp sundried tomato paste
- For the dumplings:
- 200g self-raising flour
- 100g vegetable suet
- 2 tsp dried mixed herbs
- salt and freshly ground black pepper
- 5-8 tbsp cold water
- Place squash and shallots in a roasting tin with olive oil, sage leaves and a good grind of pepper and salt to taste.
- Roast at 220C/Gas 7 for 20-30 mins until the vegetables are tinged with colour at the edges.
- Meanwhile, make the dumplings by combining all the dry ingredients in a large bowl.
- Add enough cold water to make a soft dough.
- Shape into 8 small balls and set aside.
- When the squash and shallots are cooked, remove from the oven and turn the temperature down to 180C/Gas 4.
- Add the flour to the roasting tin, stirring to coat the vegetables and soak up the roasting juices.
- Add garlic and white wine, scraping the bottom of the tin to release the sticky caramelised bits.
- Transfer to an ovenproof casserole and add the beans, sundried tomato paste and enough vegetable stock to cover the vegetables.
- Stir, place over a medium heat, bring to the boil and cover.
- Cook in the oven for 30 mins.
- Remove from the oven and carefully add the dumplings so they float on the surface.
- Return to the oven, uncovered, for 20 minutes until the dumplings are crispy on the outside and fluffy and cooked through on the inside.