Butternut Squash and Bean Bake

"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."
 
Download
photo by cakeinmyface photo by cakeinmyface
photo by cakeinmyface
photo by cakeinmyface photo by cakeinmyface
photo by cakeinmyface photo by cakeinmyface
Ready In:
1hr 10mins
Ingredients:
16
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to gas mark 4.
  • Heat the oil in your oven and hob proof pot and add the onions fry until soft and going a little brown
  • add the garlic the beans and the squash and herbs and spices and stir
  • 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.
  • serve on its own with vegi sausages or banked potatoes and cheese yum yum.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

im a community trainer specializing in food and allergies, vegan mum to 2 veggie squidges, theres loads more so see my site :)
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes