Butternut Squash & Shallot Casserole

Butternut Squash & Shallot Casserole

Store cupboard ingredients like lentils, beans, chickpeas, tinned tomatoes and dried herbs and spices are brilliant tools to pair with your fresh produce and rustle up a simple to prepare, vegtastic dish - this casserole is a celebration of this theory!

Ingredients to feed 4, generously:

4-5 shallots
4 cloves of garlic, finely chopped
1 butternut squash
2 tsp sweet or smoked paprika
1 tsp ground cumin
1 tsp dried thyme
1 tin of lentils, drained and rinsed
1 tin of butterbeans, drained and rinsed
2 tins of tomatoes
1/2 tube of tomato puree
Sea salt
Freshly ground black pepper
2 sprigs of fresh thyme
Olive oil


1. Pre-heat the oven to 180c/ 350f/ gas mark 4.

2. Peel the butternut squash with a potato peeler, cut it in half and scoop out the seeds. Roughly chop both halves into chunky pieces and set aside.

3. Peel the shallots, trim the tops and bottoms keeping the base of the root in tact. Cut any large ones in half. Pop them in a heavy bottom casserole dish with a drizzle of olive oil, the chopped garlic and let them sizzling over a medium heat.

4. Add the butternut squash pieces to the dish followed by the paprika, cumin and dried thyme then mix everything together.

5. Add the lentils, butterbeans, tinned tomatoes, tomato puree, about a tablespoon of Tamari then season with salt and pepper to your taste. Give everything a good stir to mix it all together. Nestle in your sprigs of fresh thyme. Cover with a lid and pop it in the oven to cook for 1 - 1 1/2 hours.

6.Serve hot in the middle of the table for everyone to help themselves.

We love this casserole with wild rice or crusty bread to soak up the juices.

Enjoy! xx