Butternut squash Casserole

Butternut squash Casserole

This Butternut Squash Casserole is such a colourful meal on a dark January evening. The best things about casseroles is that they can be popped into the oven and left to cook away. This is really chunky so I usually just eat it on its own with a bit of bread but it can be served with some potato or rice if preferred.


  • 1 Butternut squash, peeled, de-seeded and cut into bite size chunks
  • 1 Onion, peeled and sliced
  • 1 tin of Sweetcorn, drained and rinsed
  • 2 Cloves of Garlic, peeled and diced
  • 1 tin of Haricot beans, drained and rinsed
  • 500g Passata
  • 2 tbsp Paprika
  • 1 tbsp Thyme
  • 300ml Vegetable stock


  1. Preheat the oven to 180 degrees.
  2. Fry the onion for a few mins and then add the garlic and Butternut squash.
  3. Leave for 5 mins and add in the rest of the ingredients.
  4. Pop into the oven for approx 1.5-2 hours until the vegetables are tender, stir occasionally.

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