Pinto and pumpkin casserole

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Prep time:

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Serves: 4

By Awalker



  • 2 tsp olive oil

  • 1 green pepper de-seeded diced

  • 1 red pepper de-seeded and diced

  • 1 tbsp fresh thyme chopped

  • 2 tsp extra virgin olive oil

  • 1 tsp dried basil

  • 500g pumpkin or butternut squash, peeled, deseeded and chopped

  • 2 tbsp fresh parsley chopped

  • 2 cloves garlic crushed

  • 85g Parmesan grated

  • 1 tin vegetable soup

  • 1 tin pinto beans drained

  • 2 tsp lemon juice

  • 1 red onion chopped

  • 1 baguette small


  1. Place the butternut squash in a large pan with about 600 ml (1 pint) water and bring to the boil. Reduce the heat and simmer for about 15 minutes until tender.
  2. Using a hand blender or food processor, purée the pumpkin with the cooking liquid so that you have a fairly thin purée.
  3. Heat the olive oil in a large pan. Add the onion, garlic and peppers and cook over a moderate heat for 5 minutes.
  4. Add the basil, canned soup and canned beans. Bring to the boil, stirring, and then simmer for 10-15 minutes.
  5. Stir in the pumpkin purée, lemon juice and parsley. Spoon the bean mixture into a baking dish.
  6. To make the crust, cut the baguette into thin slices and brush with olive oil. Arrange on top of the bean mixture and scatter over the herbs and Parmesan.
  7. Place the dish under a preheated hot grill for 4-5 minutes until the bread is golden brown and crisp.

Additional Information

  • pulses

  • squash

  • Low fat

  • Vegetarian

  • Dairy Free

  • Nut Free

  • Egg Free

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