Butternut Squash and Bean Bake |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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I made this today as I had things to use up namely a butternut squash and I wanted to do something different I took inspiration for the sauce from the Veganomicon by Isa Chandra Mosovitz and Terry Hope and there recipe for cheaters baked beans. I used black eyed peas as that’s what I had ready soaked and cooked but frozen. I bet haricot beans would be much better in this I made some adjustments and lowered the sugar recommended due to the addition of a butternut squash. I also made oatmeal dumpling s which I haven’t tried yet they are cooking at the if they are any good ill be posting them shortly, I made this in my new enamel pot that I am liking very much on cold rainy Yorkshire May days like today- it always rains. Ingredients:
2 tablespoons olive oil |
100 g onions (1 medium onion chopped finely) |
3 minced garlic cloves |
500 g passata |
400 g plum tomatoes |
2 tablespoons tomato puree |
300 g butternut squash (1 medium size peeled and chopped into 1 inch chunks) |
2 teaspoons mustard |
1 bay leaf |
400 g haricot beans |
1 tablespoon caster sugar |
1 teaspoon paprika |
1 teaspoon sage |
1 teaspoon ginger |
1 teaspoon mixed spice |
1 teaspoon salt |
Directions:
1. Preheat oven to gas mark 4.
2. Heat the oil in your oven and hob proof pot and add the onions fry until soft and going a little brown
3. add the garlic the beans and the squash and herbs and spices and stir
4. add the passata and the chopped tomatoes crush the tomatoes a little with the back of a spoon put the lid on and bake at 4 for about an hour until thick gloopy and warm. If using dumplings of any kind add half hour before cooking time and cook uncovered until crispy on top.
5. serve on its own with vegi sausages or banked potatoes and cheese yum yum.
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