Colourful and tasty, this vegetarian dish is ideal to make ahead, and can easily be increased to feed more! Use the larger 28cm pan with 1 and a half times the recipe to feed 6-8. This recipe can be prepared up to step 6, reheated and finished later with the crispy pesto topping.
Serves 4
1 tbsp olive oil
400g butternut squash, peeled and cut into 1cm pieces
1 red onion, diced
3 red peppers, deseeded and cut into strips
2 garlic cloves crushed
2 tsp cumin seeds
2 tsp smoked paprika
2 tsp harissa
2 x 400g can chopped tomatoes
2 x 400g can butterbeans, drained and rinsed
1tsp salt
Freshly ground black pepper
1tsp sugar
4 tbsp fresh pesto (vegetarian)
100g Panko breadcrumbs
Preparation Time: 15 minutes. Cooking Time: 30 minutes.
1. Use a large shallow overproof sauté pan; the AGA 5 ply stainless steel 24cm pan is ideal.
2. Heat the oil in the pan on the simmering plate, hotplate on simmering setting or induction on medium high.
3. Add the butternut squash, onion and peppers and fry until soft, stirring occasionally.
4. Stir in the garlic, cumin seeds, smoked paprika and harissa and cook for a further minute, stirring constantly.
5. Pour in the chopped tomatoes and butterbeans and bring to a simmer and cook uncovered for 15 minutes so that the sauce reduces a little.
6. Taste and season with salt, pepper and sugar.
7. Mix the pesto and breadcrumbs in a small bowl and spread evenly over the top of the cooked beans.
8. Place in the oven CAST IRON OVEN: on the 3rd shelf of the roasting oven or oven on R8. FAN OVEN: preheated to R6/180oC/350oF. Cook for 5 - 10 minutes just until the crumbs are light browned and crunchy. GRILL: preheated – cook for 3-5 minutes until browned
9. Serve hot.
