Butternut Squash, Shallot & Butterbean Casserole with Herb Dumplings

Ready in:
 60 mins +

  • 1 medium butternut squash
  • 12 shallots, peeled and left whole
  • 6 sage leaves, roughly chopped
  • 3 garlic cloves, crushed
  • 1 heaped tbsp flour
  • 175ml vegetarian white wine
  • 1 can butterbeans, drained and rinsed
  • 400ml vegetable stock
  • 2 tbsp sundried tomato paste
  • 200g self raising flour
  • 100g vegetable suet
  • 2 tsp dried mixed herbs
  • 5-8 tbsp cold water
  • 1

    Drizzle the squash (cut into 2.5cm chunks), shallots and sage with 3 tbsp olive oil and roast in a tin at 220C/425F/Gas 7 for 20-30 minutes.

  • 2

    For the dumplings, combine the self-raising flour, suet and herbs in a large bowl. Add 5-8 tbsp cold water (or enough to make a soft dough). Shape the dough into eight small balls and set aside.

  • 3

    When the veg is cooked, remove from the oven and add the plain flour to the tin, stirring to coat the vegetables well, and then add the garlic and white wine. Transfer to an oven proof casserole and add the beans, sundried tomato paste and enough vegetable stock to cover the vegetables.

  • 4

    Bring to the boil and cover. Cook in the oven at 180C/350F/Gas 4 for 30 mins. Remove, add the dumplings and return to the oven, uncovered, for 20 mins until cooked through.

Butternut Squash, Shallot & Butterbean Casserole with Herb Dumplings was taken from COOK VEGETARIAN

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