Mediterranean Butternut Squash Casserole (Vegan)
This delicious one pot vegan Mediterranean Butternut Squash Casserole is full of flavour and colour! It's an incredibly easy dish to make, equally suitable for entertaining or as a family dinner idea.
Servings 6 servings
Calories 260kcal
Equipment
- Large shallow casserole dish (suitable for all heat sources is best)
Ingredients
- 2 pounds butternut squash approx. 1 medium, unpeeled weight
- 1x14.11oz can tomatoes
- 1x14.11can can lima/butter beans not rinsed, reserve ⅓ of the liquid
- 6 sun dried tomatoes in oil, finely chopped
- 15 cherry tomatoes halved
- 25 green olives, pitted, ⅓ roughly chopped plus ⅓ cup brine
- 1 onion finely chopped
- 2 garlic cloves finely chopped
- 1½ teaspoons dried oregano
- 1 large bay leaf
- 3 tablespoons olive oil plus more for drizzling
- 4 tablespoons white wine
- ½ teaspoon fine sea salt plus plenty of pepper
Instructions
- Preheat the oven to 375 F/ 190 C/ gas mark 5.
- Prepare butternut squash: To peel the butternut squash cut it in half widthways, place on one end on top of a cutting board and peel using a sharp knife slicing downwards all the way around. Discard the seeds and cube the butternut squash.
- Cook butternut squash: In a large shallow casserole dish heat up 3 tablespoons of oil. Add the bay leaf, onion and garlic and cook over a low/medium heat for a minute. Add the cubed butternut squash and cook, stirring often, for about 10 minutes. Half way through add the wine.
- Assemble: Add the canned tomatoes, sun dried tomatoes, beans with the brine, olives, plus the brine, oregano, salt and pepper, and stir thoroughly to combine. Dot the cherry tomatoes over the top (cut side up), pressing in gently and drizzle with a little oil.
- Bake: Bake in the centre of the oven for 1 hour. If the top starts to brown too much cover loosely after about 45 minutes.
- Serve: Remove from the oven, set aside for 5 minutes and enjoy!
Notes
- Use a large shallow oven dish (rather than a smaller, deep one) so the ingredients lightly brown and caramelise on top rather than stew. Alternatively start off with a large pan and then transfer the mixture into an oven proof dish.
- My herb of choice was oregano but you could also add a little basil or thyme if you like.
- Use any white bean variety.
- If the top starts to brown too quickly cover the casserole loosely after about 45 minutes in the oven.
- Serving Suggestions: Enjoy with pasta, quinoa, rice, bread or simply on its own.
- Freeze individual portions in airtight containers for up to 3 months.
Nutrition
Serving: 1serving | Calories: 260kcal | Carbohydrates: 35g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Sodium: 503mg | Potassium: 983mg | Fiber: 8g | Sugar: 8g | Vitamin A: 13709IU | Vitamin C: 45mg | Calcium: 123mg | Iron: 4mg