Squash, Shallot & Butterbean Casserole Recipe

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