Photo of Banger, baked bean & butternut squash bake by WW

Banger, baked bean & butternut squash bake

6
4
4
SmartPoints® value per serving
Total Time
1 hr 25 min
Prep
20 min
Cook
1 hr 5 min
Serves
4
Difficulty
Easy
This makes a hearty all-in-one dinner on a chilly evening. It freezes well, so why not make it ahead of time and reheat it when you want something on the table quickly.

Ingredients

Butternut Squash

1 whole, medium

Calorie controlled cooking spray

12 spray(s)

Yellow Pepper

1 medium

Passata

680 g

Vinegar, All Types

1 tablespoons, red wine

Paprika

2 teaspoons, level

Oregano, Dried

2 teaspoons, level

Ground Cumin

1 teaspoons, level

Brown Sauce

2 tablespoons

Reduced fat pork sausages, grilled

6 medium

Borlotti beans, cooked

2 can(s), large, drained

Olive Oil

½ tablespoons

Onion(s)

1 medium, finely diced

Carrots, raw

1 medium, finely diced

Celery, Raw

1 stick(s), finely diced

Bay leaf, dry

1 leaf/leaves

Garlic

2 clove(s), sliced

Instructions

  1. To make the soffrito, heat the olive oil in a nonstick frying pan set over a low heat. Add the onion, carrot and celery to the pan with the bay leaf. Cook, stirring occasionally, for 15-20 minutes, or until the vegetables are very soft and golden. You may need to add a splash of water if the veg starts to stick. Add the garlic and cook for a further 2-3 minutes, then remove from the heat and set aside to cool in the pan.
  2. Peel the squash, then cut in half to separate the rounded, seeded end from the straight trunk. Halve and deseed the rounded end, then dice. Slice the trunk into 5mm-thick rounds.
  3. Mist a large flameproof casserole with cooking spray and cook the soffrito, pepper and diced squash over a medium heat for 3 minutes, until the pepper starts to soften. Add the passata, red wine vinegar, paprika, oregano, cumin and brown sauce, then season. Stir in 350ml water, then bring to the boil. Reduce the heat and simmer, covered, for 15 minutes.
  4. Mist a nonstick frying pan with cooking spray and brown the sausages over a medium heat for 2-3 minutes. Remove from the heat, cut in half and add to the casserole along with the beans. Bring to a simmer and cook, uncovered, for 5 minutes, until thickened.
  5. Preheat the oven to 200°C, fan 180°C, gas mark 6. Arrange the squash rounds over the top of the casserole, mist with cooking spray and scatter over the extra oregano. Season then transfer the casserole to the oven and bake for 30-35 minutes until the squash topping is tender and golden.

Notes

Try serving this with steamed broccoli for no extra SmartPoints. The casserole can be frozen in an airtight container for up to 3 months.