Preparation time is 1hours
Cook time is 1hours
Total time is 2hours
Serve is for 6 people
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Difficulty level: 2 out of 4
11 Ingredients
- 2tablespoons olive oil
- 2 medium onions, peeled and diced
- 2 medium carrots, peeled and diced
- 2 cloves garlic
- 2 medium butternut squash
- 2 1/2teaspoons arrowroot powder, dissolved in wateringredient tip
- 1/2 cup white wine
- 1200grams cannellini bean, drained
- 2tablespoons wholegrain mustard
- 150grams creme fraiche
- 10grams sage, fresh
Nutrition per serving
1600kJ / 383Cal
1600 Kilojoules or 383 Calories
18% of daily energy intake*
Protein
15.8grams
Fat
17.0grams
Carbs
32.7grams
Sugars
5.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Sage and butternut squash is the perfect flavour combination in this delicious veggie and bean bake.
Method
Step 1 of 5
Pre-heat the oven to 180°C/160°C fan-forced. Drizzle oil in a large oven proof casserole dish and cook the onions and carrots gently on a low heat for 10 minutes until soft.
Step 2 of 5
Peel butternut squash, slice both in half, scoop out the seeds. Cut each in half where the bulb meets the neck, and cut the bulb into chunks. Thinly slice the neck into half moons.
Step 3 of 5
Add the garlic and half the sage, very finely chopped, to the onion and cook for 1 minute, increasing the heat to medium. Add the butternut squash cubes and cook for 8 minutes, until softened slightly.
Step 4 of 5
Pour over the wine, scraping the bottom of the pan as you do, then the vegetable stock and cannellini beans. Bring to a simmer, then stir in the mustard and creme fraiche, mixing well. Finally add the arrowroot and simmer for 2-3 minutes until the sauce has thickened.
Step 5 of 5
Arrange the squash slices on top of the casserole like a gratin, top with the remaining sage eaves and a drizzle of oil and bake for 40 minutes, until golden and bubbling.
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