a rather damp day here in East Anglia and I have simmering on the cooktop ...
Sweet Butternut Casserole
A warming, autumnal dish, nice served with garlic bread and a baked potato and perhaps some
vegan sausages.
Ingredients: 2 leeks, sliced into thin round slices A little olive oil Half a butternut squash
(about 3 cups) cut into chunks 2 sweet potatoes cut into chunks 2 tins chopped tomatoes (about 3
cups/800g in all) half a cup of water or vegetable stock a handful of fresh mint roughly chopped or
3 teaspoons of dried mint sea salt to taste
Fry the leeks in the oil for a few moments then add the squash and potato and stir until coated with
the oil. Add the tomatoes, water/stock, salt and mint and bring to the boil. Simmer gently for about
20 minutes until cooked.
I used only 1 tin of tomatoes ... my squash and potatoes must have been on the small side ...
it smells wonderful ... and I don't think it will need extra potato or vegan bangers ... I think I
will serve it with a green salad and some broccoli ...
Pen