Nothing says Autumn more than a good hearty casserole to warm you up on the cold dark nights, and being able to make it in a slow cooker means there is little bother and it is ready for when you get home.
The addition of pumpkin makes it truly seasonal, perfect to enjoy around Halloween and Bonfire Night. When out of season, simply swap for something such as sweet potato, swede or even parsnips.
Autumnal Slow Cooker Recipe
You will need:
- 50g butter
- 6 sausages, pricked with a fork
- 2 onions, thinly sliced
- 1 celery stick, finely chopped
- 2 garlic cloves, finely chopped
- 1 small pumpkin, peeled, seeds removed and cubed evenly
- 400g tinned tomatoes
- 500ml stock (either chicken or vegetable)
- 400g canned beans (cannellini or similar)
- 1 thyme sprig
- 1 rosemary sprig
Method:
- Heat half the butter in a pan and fry the sausages for 5 minutes until browned. Remove and place in slow cooker
- Add the remaining butter and fry the onion, garlic and celery until softened. Transfer to slow cooker
- Add the pumpkin, tinned tomatoes, stock and beans to the slow cooker along with 250ml hot water. Swirl around to mix, then set the rosemary and thyme on top and place the lid on
- Cook for 4 hours on high or 8 hours on low, until it has reduced down into a casserole consistency and the pumpkin is cooked
- Season just before serving with some salt and pepper
Any leftovers can be cooled and frozen, and you can experiment with adding other vegetables such as potatoes, leeks or whatever is in the fridge and needs using to bulk it further. Perfect served with mash or fresh bread.
