Ingredients
- 3 red onions olive oil
- 1kg butternut or other orange- fleshed squash
- a few sprigs of fresh rosemary
- 2 × 400g tins of cannellini beans, or 500g home-cooked beans
- 1 lemon
- 300ml hot vegetable stock
- 3 thick slices of good sourdough or wholemeal bread
- 150g vegan hard cheese
- Preheat your oven to 220°C/200°C fan/gas 7 and get all your ingredients and equipment together.
- Roughly slice the onions. Put a wide, shallow ovenproof saucepan on a medium heat, add a good glug of olive oil and fry the onions until soft and sweet.
- Cut the squash into large dice, discarding the seeds (there is no need to peel), then add to the softened onions with the leaves from the rosemary sprigs and continue cooking until the squash has coloured a little at the edges and is starting to soften; this will take about 10 minutes.
- Take off the heat and add the drained cannellini beans, then season with salt and black pepper, squeeze over the juice of the lemon.
- Pour over the stock, then tear the bread over the top. Grate over the cheese or sprinkle over the chopped almonds, if you like. Bake for 35–45 minutes, until the cheese has melted and the stock is bubbling around the edges.
Additional information
Store leftovers covered in the fridge for up to 4 days. If making ahead, make this recipe up to 2 days before you need it and keep it in the fridge.
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