Quantities for 2, but easy to double up
INGREDIENTS
- 4 tbsp oil
- small onion, peeled chopped
- clove of garlic, peeled, finely chopped
- sprig of rosemary, finely chopped
- 250ml stock
- 4 pork sausages, each cut in half
- 300gm butternut squash, peeled, cut in 3cm chunks
- can of butter beans
- 150g chard - well washed*
- salt&pepper
- 2 heaped tbsp breadcrumbs
- grated parmesan/vegan parmesan [optional]
METHOD
- Heat 2tbsp oil in a frying, stir in the onion, cook gently 10 mins, and rosemary and garlic cook for 2 minutes.
- Transfer to slocooker.
- Put 1tbsp oil in pan, and turn up the heat - brown off the sauages for 5 mins
- Transfer to slocooker.
- Pour half the stock into frying pan to deglaze then tip that, plus remaining stock into slocooker
- Rinse the butter beans under the tap, and add to slocooker, along with the squash cubes.
- Cut out the chard stalks, slice into 2cm lengths, cut leaves into bite size pieces, add to cooker.
- Put slocooker on high, and leave for at least 3½ hours. Season to taste with s&p
- Just before serving, toast the breadcrumbs in 1tbsp oil till crisp and golden, season with salt
- Serve in warmed bowls, stir in parmesan/VeganP if desired.
- Sprinkle with breadcrumbs
- Enjoy!
* This recipe was loosely based on one I read somewhere, but modified to use up stuff I had in the fridge/cupboard/raised bed. Do make sure to wash the chard really thoroughly. I found a tiny snail clinging to the back of one leaf. I may name this dish
"Sausage Casserole Sans Escargot"
Those tiny tenacious snails! I'm always unexpectedly finding them! The recipe sounds nice. Yum, sausages...
ReplyDelete🐌🐌🐌💛
DeleteThis looks absolutely delicious!
ReplyDelete😋
DeleteI don't use my slow cooker enough I used to before I retired, I must start again. We love butter beans and I often make a Rick Stein recipe based on a Greek dish using tomatoes, lots of garlic, butter beans, olive oil and dark greens. I think it is called something like Giganticus? Good for vegetarians/vegans. Regards Sue H
ReplyDeleteI think that's Gigantes Plaki [aka Greek Baked Beans]
ReplyDeleteHa ha the snail!! Easy to miss.. to me the only way to eat butternut quash is disguised with other veg in a casserole!
ReplyDeleteI really like squash, it's useful for bulking out soups or curries. And delicious roasted
DeleteOh the snail! I'll have to remember that when I'm washing rainbow chard next year, I wonder how many we've inadvertently eaten over the years!
ReplyDeleteAlison in Devon x
I suspect you'd notice the crunchy shells. 🐌🐌🐌Slugs and caterpillars 🐛🐛🐛 however, are a different matter 🤣🤣🤣
DeleteOh gosh, thank goodness you noticed the extra bit of protein trying to cling to your leaves!! I meant to buy a butternut squash when I went to Aldi, they are on the Super Six this week.
ReplyDeleteThe Super Six [Aldi] and Pick of the Week [Lidl] often have excellent veg bargains
DeleteLooks like the perfect cold weather meal!
ReplyDeleteJanF
I blended the leftovers today to make a warming soup for lunch today.
DeleteThat sounds so delicious. I have a quarrel with butternut squash, as someone gifted us one and when I tried to cut it or peel it, it was rock hard and beyond help! But our supermarket sells frozen cubed butternut squash which is very handy to add to dishes. The only thing I have to remember is that frozen veggies increase the liquid content of a recipe which must be compensated for by reducing a little elsewhere.
ReplyDeleteYour point about liquid is especially true with the slocooker, I think, as water does not evaporate away
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