Butternut Squash Shallot and Butterbean Casserole with Dumplings
-
-
Serves 4
30 mins prep time
1 hour 20 mins cook time
recipe courtesy of our friends at ukshallot.com
Butternut Squash Shallot and Butterbean Casserole with Herbed Dumplings is a wholesome, comforting dish that brings together rich, earthy flavours and soft, fluffy textures in a beautifully satisfying meal. Perfect for cosy evenings or a nourishing family dinner, this plant-based casserole delivers warmth, depth, and plenty of natural goodness.
The base of the casserole features tender chunks of butternut squash, which become soft and slightly caramelised as they cook. Their natural sweetness adds a gentle richness that forms the heart of the dish. Shallots are slowly softened alongside, contributing a delicate, slightly sweet onion flavour that enhances the overall depth without overpowering the other ingredients.
Butterbeans add a creamy, hearty element, making the casserole both filling and nutritious. Their smooth texture contrasts beautifully with the soft squash while helping to create a satisfying, protein-rich base. As everything simmers together, the beans absorb the flavours of the sauce, becoming even more delicious.
The casserole is typically cooked in a lightly spiced, herb-infused sauce made with vegetable stock, garlic, and herbs such as thyme, rosemary, or bay. This creates a fragrant and savoury base that ties all the ingredients together, allowing the flavours to develop slowly and fully.
Topping the dish are herbed dumplings, which are soft on the inside with a lightly crisp exterior. Made from a simple dough enriched with fresh herbs, they cook gently on top of the casserole, soaking up the steam and flavours beneath while adding a comforting, fluffy texture.
As the dish bakes, the dumplings rise and turn golden, creating a beautiful contrast to the rich stew below. The result is a complete meal in one dish—warm, hearty, and full of flavour.
Butternut Squash Shallot and Butterbean Casserole with Herbed Dumplings is a perfect celebration of simple ingredients, offering comfort, nourishment, and rustic charm in every spoonful.
-
Ingredients
Casserole
- 1 medium butternut squash (approx 600-800g), cut into 2.5 cm chunks (leave the skin on for added texture)
- 12 shallots, peeled and left whole
- 6 sage leaves, roughly chopped
- 3 tbsp extra virgin olive oil
- 3 cloves garlic, crushed
- 1 heaped tbsp flour
- 175ml white wine
- 1 tin butterbeans, drained and rinsed
- 400ml vegetable stock
- 2 tbsp sundried tomato paste
Dumplings
- 200g self raising flour
- 100g vegetable suet
- 2 tsp dried mixed herbs
- Salt and freshly ground black pepper
- 5-8 tbsp cold water
-
Method
- Place the butternut squash and shallots in a roasting tin along with the olive oil, sage leaves and a good grind of pepper and salt to taste. Roast in a hot oven (220°C/Gas 7) for 20-30 minutes until the vegetables are tinged with colour at the edges.
- Whilst the squash and shallots are cooking make the dumplings by combining all the dry ingredients in a large bowl. Add enough cold water to bring it together to make a soft dough. Shape the dough into 8 small balls and set aside.
- When the squash and shallots are cooked, remove from the oven and turn the temperature down to 180°C/Gas 4.
- Add the flour to the roasting tin, stirring to coat the vegetables and soak up all the roasting juices. Add the garlic and white wine to the roasting tin, scraping the bottom to release all the sticky caramelized bits
- Transfer to an oven proof casserole and add the beans, sundried tomato paste and enough vegetable stock to cover the vegetables.
- Give everything a good stir, Bring to the boil and cover. Cook in the oven for 30 minutes.
- Remove the casserole form the oven and carefully add the dumplings so they float on the surface. Return to the oven, uncovered, for 20 minutes until the dumplings are crispy on the outside and fluffy and cooked through on the inside.
- Serve immediately. Mashed potato and green beans would work well as an accompaniment.