Top down view of butternut squash casserole in large shallow white dish with spoon and green cloth at top.
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Vegan Mediterranean Butternut Squash Casserole

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.
Course Dinner, Party Food
Cuisine International
Keyword butternut squash, casserole
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 people
Author Monika Dabrowski

Ingredients

  • 1 butternut squash, medium, peeled, seeds removed, cubed approx. unpeeled weight 900-950g
  • 1x400 g tin chopped tomatoes
  • 1x400 g tin butter beans, not rinsed plus approx. 1/3 of the liquid
  • 6 sun dried tomatoes in oil, finely chopped
  • 15 cherry tomatoes halved
  • 1/2 cup green olives, pitted, half roughly chopped plus 1/3 cup brine
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1.5 tsp dried oregano
  • 1 large bay leaf
  • 4 tbsp olive oil plus more for drizzling
  • 4 tbsp white wine
  • 1/2 tsp fine sea salt, plus plenty of pepper

Instructions

  • Preheat the oven to 375 F/ 190 C/ gas mark 5.
  • Heat up 4 tablespoons of the oil in a large shallow casserole dish. 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.
  • Add the tinned 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, drizzle with a little oil and pop in the oven for 1 hour. If the top starts to brown too much cover loosely after about 45 minutes.
  • 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: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg