Butternut Squash, Shallot & Butterbean Casserole with Herb Dumplings

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 9 Reviews

Recipe by Cook Vegetarian
Serves 4
Ready in 60 mins +

Ingredients

  • 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

How To Cook

  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.
    5. www.ukshallot.com
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Comments

9 people have helped to review this recipe. Thank you!

Posted by veganfoodie on October 29, 2011

Easy and Delicious…was a satisfying, aromatic meal. This dish is autumn comfort food that is special enough to serve to company.

Posted by hannahbryant on November 4, 2011

This was so delicious. I served mine with some vegetarian sausages as well to give the meat eaters a little something else to eat, but you really didn’t need them. Will be making this one again definitely.

Posted by vickylp3 on December 13, 2011

I’ve made this twice now and it’s delicious, and so cheap as a lot of the ingredients are things that are knocking around the cupboards anyway! It’s really easy and I would definitely recommend making it.

Posted by Sam Hammond on December 31, 2011

This is a firm favourite in our household.  Even my meat-eating husband loves this casserole.

Posted by rousieee on January 13, 2012

This is really nice! Mine didn’t look much like the photo but tasted amazing, will be making this again as soon as possible!!

Posted by nw1981 on September 12, 2012

Yummy! Perfect autumn stodge! Made with my own butternut squash

Posted by vickylp3 on January 4, 2024

Have made this a few times now and absolutely love this recipe. It’s dead easy and fairly cheap too!

Posted by becky76 on March 20, 2024

This recipe is fabulous - worth peeling the butternut squash for. The kids love the dumplings!

Posted by Ambellina on October 17, 2024

Truly delicious! Lovely at any time of year, but particularly good for autumn/winter, served with mash potato or crusty bread, and a glass of wine. I’ve made it numerous times, but I now miss out the oven stage, and continue cooking (covered) on the hob.

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Butternut Squash, Shallot & Butterbean Casserole with Herb Dumplings
  • Recipe by Cook Vegetarian
  • Serves 4
  • Ready in 60 mins +
    Ingredients
  • 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
    How to Cook
  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.
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