- 1 medium butternut squash, cut into 1 inch (2.5 cm) chunks (leave the skin on for added texture)
- 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 (¾ cup) white wine
- 1 tin butterbeans, drained and rinsed
- 400ml (1²∕³ cups) vegetable stock
- 2 tbsp sundried tomato paste For the dumplings
- 200g (¾ cup) self raising flour
- 100g (2 cups) vegetable suet
- 2 tsp dried mixed herbs
- Salt and freshly ground black pepper
- 5-8 tbsp cold water
- Place the butternut squash and shallots in a roasting tin along with the olive oil, sage leaves and a good grind of pepper and salt to taste. Roast in a hot oven 220°C (425˚F, gas mark 7) for 20-30 minutes until the vegetables are tinged with colour at the edges.
- Whilst the squash and shallots are cooking 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 180°C (350˚F, Gas mark 4).
- Add the flour to the roasting tin, stirring to coat the vegetables and soak up all the roasting juices. Add the garlic and white wine to the roasting tin, scraping the bottom to release all the sticky caramelised 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 minutes.
- Remove the casserole form the oven and carefully add the dumplings so they float on the surface. Return to the oven, uncovered, for 20 minutes until the dumplings are crispy on the outside and fluffy and cooked through on the inside.
- Serve immediately. Mashed potato and green beans would work well as an accompaniment.
Taken from March 2017 (Issue 24) Vegan Life Magazine
Recipes and images from : UKShallot.com