Creamy Squash, Sage and Butter Bean Hot Pot

Name: Creamy Squash, Sage and Butter Bean Hot Pot
Prep time: 75 min
Cook time: 60 min
Total time: 135 min
Yield: 6
Ingredients: 3 tin butter beans, drained and rinsed; 1 butternut squash; 3 parsnips, peeled and cut into 3 cm pieces; 2 onions, finely chopped; 2 carrots, finely chopped; 2 celery sticks, finely chopped; 2 clove garlic, crushed; 1/2 bunch fresh sage, half chopped and half leaves; 2 rosemary sprigs, leaves picked and chopped; 2 bay leaves; 2 tbsp olive oil; 3 tbsp plain flour; 125 ml white wine; 400 ml vegetable stock; 2 tbsp wholegrain mustard; 150 g creme fraiche

This creamy squash, sage and butter bean hot pot is a hearty vegetarian bake packed with tender root vegetables and rich autumn flavor. A golden spiral of butternut squash makes it as impressive on the table as it is comforting to eat.

Servings6 Portions

Prep Time75 Mins

Cook Time60 Mins

Difficulty

Intermediate

Ingredients

butter beans, drained and rinsed
3 tin
butternut squash
1
parsnips, peeled and cut into 3 cm pieces
3
onions, finely chopped
2
carrots, finely chopped
2
celery sticks, finely chopped
2
garlic, crushed
2 clove
fresh sage, half chopped and half leaves
0.5 bunch
rosemary sprigs, leaves picked and chopped
2
bay leaves
2
olive oil
2 tbsp
plain flour
3 tbsp
white wine
125 ml
vegetable stock
400 ml
wholegrain mustard
2 tbsp
creme fraiche
150 g

Step-by-Step Instructions

Heat 2 tbsp olive oil in a large ovenproof pan over low heat. Add the onions, carrots and celery, then cook gently for 10-15 minutes, stirring occasionally, until softened but not browned. While they cook, peel the butternut squash. Cut off the neck, halve the bulb end, scoop out the seeds and chop the bulb into 3 cm pieces. Thinly slice the squash neck into about 2 mm rounds with a mandoline or sharp knife, keeping the slices together for the topping.

Preheat the oven to 200C/180C fan/gas 6. Stir the garlic, rosemary and bay leaves into the softened vegetables and cook for 1 minute. Add the parsnips and chopped squash, then cook for 5-8 minutes until they begin to soften. Sprinkle over the flour and stir well to coat the vegetables.

Pour in the white wine and let it bubble for a few minutes to reduce slightly. Add the vegetable stock and butter beans, bring to a gentle simmer, then stir in the wholegrain mustard and creme fraiche. Simmer uncovered until the sauce is thick enough to hold the squash topping in place. Remove from the heat, discard the bay leaves, then stir in the chopped sage and season to taste.