Easy Pumpkin & Butter Bean Casserole with Sundried Tomato Pesto
This cosy dish is creamy, hearty, and full of comforting flavours. With just 5 minutes of prep, it bakes into a nourishing dinner that feels like a warm hug on a chilly evening.
Takes 30 minutes
Serves 2
Ingredients
- 1 x 400g tin butter beans about 2 ½ cups cooked
- 1 x 400g tin cannellini beans or chickpeas about 2 ½ cups cooked
- 400 g pumpkin about 1 ½ cups
- 200 g cherry tomatoes about 1 ¼ cups
- 1 bunch scallions/green onions 6–8, ~1 cup chopped
- 135 g The Happy Pear Sundried Tomato Pesto about ½ cup
- 200 ml oat milk or similar about ¾ cup + 1 tbsp
- 5 tbsp breadcrumbs about 30 g / ¼ cup
- ½ tsp mixed herbs
- Drizzle olive oil ~1 tbsp / 15 ml
- ½ tsp salt
Instructions
- Preheat the oven to 200°C.
- Drain and rinse the beans.
- Carefully chop ½ the pumpkin into thin wedges that are approx ½ cm thick and the other half slice into small 1cm cubes.
- Quarter the cherry tomatoes and finely slice the scallions.
- In a casserole dish, combine the beans, pumpkin, tomatoes, scallions, sundried tomato pesto, and oat milk along with a generous pinch of salt. Mix until creamy and well combined. Taste and season.
- Top with breadcrumbs ,mixed herbs, the slices pumpkin wedges, a pinch of salt, and a drizzle of olive oil.
- Bake for 25 minutes until golden on top and the pumpkin is cooked all the way through.
- Remove from the oven and enjoy warm, straight from the dish!