Ingredients For Squash, Shallot & Butterbean Casserole Recipe
2.5 centimeter 1 medium butternut squash, cut into chunks
12 Shallots, peeled and left whole
6 Sage leaves, roughly chopped
3 tablespoon Extra virgin olive oil
3 Cloves Garlic, Crushed
1 tablespoon Heaped flour
175 milliliter White wine
1 tin Butterbeans, drained and rinsed
400 milliliter Vegetable Stock
2 tablespoon Sundried tomato paste
For the dumplings
200 gram Self raising flour
100 gram Vegetable suet
2 teaspoon Dried mixed herbs
Salt and freshly ground black pepper
Nutrition value
166
calories per serving
10 g Fat< 1 g Protein6 g Carbs< 1 g FiberOther
Current Totals
10 g Fat
< 1 g Protein
6 g Carbs
< 1 g Fiber
MacroNutrients
Carbs
6 g
Protein
0 g
Fiber
1 g
Fats
Fat
10 g
Vitamins & Minerals
Calcium
17 mg
Iron
0 mg
Vitamin A
63 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
2 mcg
Vitamin B12
0 mcg
Vitamin C
2 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
12 mg
Manganese
1 mg
Phosphorus
7 mg
Selenium
0 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment