We’ve scored some brilliant squash recipes this season and here’s another winner. Published on waitrose.com and recommended by customer Sonya who says: “Absolutely gorgeous. Even my husband likes it and he’s a proper carnivore! You can make the dumplings vegan by using vegan suet and leaving out the cheese or using a cheese alternative.” Or, as suggested by Waitrose, if you’re vegan (or just short on time), serve with rice or tortilla wraps instead of dumplings.
- 2 tbsp sunflower oil
- 1 medium onion, finely sliced
- 3 cloves garlic, crushed
- ½ tsp ground cumin
- 1 tbsp smoked paprika
- ½ butternut squash (about 500g), peeled, deseeded and cut into roughly 2cm cubes
- 400g can plum tomatoes
- 400g can black beans, drained and rinsed
- 1-1½ tbsp chipotle paste (depending on how spicy you like it)
- 125g self-raising flour
- ½ tsp fine salt
- 60g unsalted butter, cubed and chilled
- 80g mature cheddar cheese, grated
- 1 fresh jalapeño ,deseeded and finely chopped
- Soured cream, to serve (optional)
- Heat the oil in a flameproof casserole dish over a low-medium heat. Add the onion and a pinch of salt and cook, stirring regularly, for 7-8 mins until softened but not coloured.
- Add the garlic, cumin and paprika and cook for 1 minute, then add the butternut squash and fry for 4-5 mins, stirring regularly, until starting to cook on the outside.
- Tip in the tomatoes, black beans, an empty can of water and the chipotle paste. Season and bring to the boil, breaking up the tomatoes with a spoon. Cover with a lid, reduce the heat to low and simmer very gently for 20 mins, stirring every so often.
- Remove lid and cook for a further 10 mins until the squash is tender and the sauce is slightly thickened.
- Meanwhile, preheat the oven to 200C, gas mark 6. Put the flour in a large bowl with the salt; mix together, then rub in the butter with your fingertips, until the mixture resembles fine breadcrumbs.
- Stir in the cheese and jalapeño, then quickly mix in 4 tbsp cold water and gently bring the mixture together. Divide the mixture into 8 and roll into balls.
- Put the dumplings on top of the chilli and bake in the oven for 20-25 minutes, until puffed up and golden. Serve the chilli and dumplings with a dollop of soured cream, if you like.