Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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!