Butternut squash & butterbean casserole with herbed dumplings
Serves: 4
Ingredients
- 1 medium butternut squash (approx 600-800g), cut into 2½ cm chunks, skin on
- 12 shallots, peeled and left whole
- 6 sage leaves, roughly 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
- 2tsp dried mixed herbs
- salt and freshly ground black pepper
- 5-8 tbsp cold water
Method
- Place the squash and shallots in a roasting tin with the olive oil, sage leaves and a good grind of pepper and salt. Roast in a hot oven at
- C/Gas7 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 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 180C/Gas4.
- Add flour to the roasting tin, stirring to coat the vegetables and soak up the roasting juices. Add garlic and white wine to the tin, scraping the bottom to release all the sticky caramelized bits.
- Transfer to an ovenproof casserole dish 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, then 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 with mashed potato and green beans.
