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Dexterdog's Carrot & Squash Casserole
Ingredients:
1 tbsp oil
1 large onion, peeled and chopped finely
500g butternut squash, peeled, seeded and diced (or a squash of your choice)
500g carrots, peeled and diced
1 can chopped tomatoes
250ml chicken stock (or veg stock if your a veggie)
1 teasp sugar
2 sprigs rosemary, finely chopped
salt and pepper
Gently cook the onion in the oil in a large frying pan until tender. Add the squash and carrots and continue to cook for around 5 minutes until the vegetables become more tender. Place in a large casserole dish.
Mix tomatoes, stock, sugar and rosemary together and add to casserole dish. Season.
Cover casserole dish and cook for around 45 minutes to an hour, or until vegetables are cooked.
Over: Gas mark 4, 180C/350F
Sugestion: Try adding a can of drained, rinsed chick peas and allow to warm through before serving.
Serve with lots of thick, crusty bread to soak up the lovely juices!
Enjoy!
Dexterdog
Ingredients:
1 tbsp oil
1 large onion, peeled and chopped finely
500g butternut squash, peeled, seeded and diced (or a squash of your choice)
500g carrots, peeled and diced
1 can chopped tomatoes
250ml chicken stock (or veg stock if your a veggie)
1 teasp sugar
2 sprigs rosemary, finely chopped
salt and pepper
Gently cook the onion in the oil in a large frying pan until tender. Add the squash and carrots and continue to cook for around 5 minutes until the vegetables become more tender. Place in a large casserole dish.
Mix tomatoes, stock, sugar and rosemary together and add to casserole dish. Season.
Cover casserole dish and cook for around 45 minutes to an hour, or until vegetables are cooked.
Over: Gas mark 4, 180C/350F
Sugestion: Try adding a can of drained, rinsed chick peas and allow to warm through before serving.
Serve with lots of thick, crusty bread to soak up the lovely juices!
Enjoy!
Dexterdog
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