Mustardy Squash, Carrot and Sweet Potato Casserole

cook 30 mins
  • 3 tablespoons vegetable oil
  • 1 red onion, roughly chopped
  • 4 garlic cloves, chopped
  • 750 g (1 1/2 lb) butternut squash, peeled, deseeded and cut into bite-sized chunks
  • 500 g (1 lb) sweet potatoes, peeled and cut into bite- sized chunks
  • 2 carrots, peeled and cut into bite-sized chunks
  • 125 ml (4 fl oz) dry white wine
  • 1 teaspoon dried tarragon or rosemary
  • 400 ml (14 fl oz) hot vegetable stock
  • 2 tablespoons wholegrain mustard
  • 200 g (7 oz) spinach, chopped
  • salt and pepper
  • steamed rice, to serve
  • Heat the oil in a heavy-based saucepan or casserole. Cook the onion and garlic for 3–4 minutes, until softened. Add the squash, sweet potato and carrot, and cook for a further 3–4 minutes, until lightly golden.
  • Pour in the wine and herbs and reduce by half. Add the vegetable stock and mustard to the pan, then season generously, bring to the boil and simmer gently for about 15 minutes, until the vegetables are tender.
  • Stir in the spinach and cook until wilted, then serve in bowls with steamed couscous or rice.
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