appetite magazine
Butternut squash and butterbean casserole with herbed dumplings
Serves: 4
  • 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
  1. Place squash and shallots in a roasting tin with olive oil, sage leaves and a good grind of pepper and salt to taste.
  2. Roast at 220C/Gas 7 for 20-30 mins until the vegetables are tinged with colour at the edges.
  3. Meanwhile, make the dumplings by combining all the dry ingredients in a large bowl.
  4. Add enough cold water to make a soft dough.
  5. Shape into 8 small balls and set aside.
  6. When the squash and shallots are cooked, remove from the oven and turn the temperature down to 180C/Gas 4.
  7. Add the flour to the roasting tin, stirring to coat the vegetables and soak up the roasting juices.
  8. Add garlic and white wine, scraping the bottom of the tin to release the sticky caramelised bits.
  9. Transfer to an ovenproof casserole and add the beans, sundried tomato paste and enough vegetable stock to cover the vegetables.
  10. Stir, place over a medium heat, bring to the boil and cover.
  11. Cook in the oven for 30 mins.
  12. Remove from the oven and carefully add the dumplings so they float on the surface.
  13. Return to the oven, uncovered, for 20 minutes until the dumplings are crispy on the outside and fluffy and cooked through on the inside.
Recipe by appetite magazine at