Veggie Cauldron Casserole
– by Alice Talbot
This autumnal special is a comforting dish as we change seasons; a hearty easy meal which gives you a warm hug at the end of the working day. You can always prepare this in advance and reheat or finish off in a slow cooker, and any leftovers can be frozen.
Ingredients: Serves 4-6
• 2 butternut squash
• 2 medium sweet potatoes
• 2 jars of ART’s Indian Summer chutney
• 1 can of cannellini beans
• 1 can of chickpeas
• 2 tins of chopped tomatoes
Pre heat your oven to 200°C. Halve the butternut squash, put them on a baking tray and drizzle each half with olive oil and sea salt. Place the tray in the oven and roast for 20 minutes.
Meanwhile, peel the sweet potato and cube. With a large casserole pan on a medium high heat, spoon in a tablespoon of olive oil and soften the potato on the hob for about 10 minutes.
Take the potato pan off the heat while you check the squash. When the squash can be easily pierced with a skewer, then it is ready to be added to the potato pan. Spoon out the seeds and scoop the vegetable in to join the potato and return to the heat.
Add the chutney, tomatoes, chickpeas and cannellini beans, season with salt and pepper.
Serve the casserole in the centre of the table for everyone to help themselves.
Accompany the dish with a glass of Chardonnay or Pinot Grigio.
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