Even the most resistant of us have to concede that summer is now over. There are positives to this, as there’s now an excuse for some warming comfort food.

This vegetable casserole uses seasonal ingredients. There are lots of glorious root vegetables, plus seasonal colour with pumpkin (carving leftovers maybe?) and butternut squash. The recipe is stuffed with vitamins, minerals and fibre. Carnivores can always add a few rashers of fried bacon for a different flavour.

This recipe can be left unattended in a slow cooker for up to six hours. If (like most of us) you are out of the house for longer than that during the week, either attach a timer to the cooker or make this at the weekend. Alternatively cook this in a conventional oven for a couple of hours.

Make as much as you like, because it will freeze for future home-made ready meals.


There’s no need for precise quantities, use as much as will fit into your casserole dish. Feel free to vary the vegetables. All veg except the carrot should be peeled and chopped, carrot just needs slicing.

Butternut squash – remove seeds

Sweet potato




Garlic – peeled and crushed. 2 or 3 cloves are usually plenty.

Pumpkin flesh

1 tin chickpeas, drained

Salt and pepper

Fresh parsley and fresh coriander – chopped finely

Vegetable stock – from a cube or sauce pot

Cooking oil


  1. If using a slow cooker, turn it to high. If cooking in an oven, turn it on to a high setting.
  2. Prepare the vegetables as above.
  3. In a large frying pan, heat the oil and then fry the onions, garlic, potato and carrots until softened.
  4. Tip everything into the casserole, stirring in the vegetable stock and seasoning. Leave on high until bubbling, then turn the slow cooker or oven down to a simmer.  Keep covered.
  5. Ready in a few hours if slow cooking, or about an hour and a half in the oven – just prod the dish to see if the vegetables are done to your liking.
  6. Serve with rice or pasta.


The Author

Jessica Ambrose

Jessica is a fitness writer who loves long distance running, yoga, strength training and healthy eating.


Simon J.
4 December 2017

Simon J.

yum - bring on the random veg! Also good to have a slow cooker recipe with a workaround for a real working day length.

Claire H.
21 November 2017

Claire H.

This was very easy and is versatile for whatever vegetables you have in. I added some chilli and crème fraiche, makes it much tastier.

Michael A.
6 November 2017

Michael A.

I never waste pumpkin - just peel and cut up the flesh into cubes, then freeze. You can use it in soups, stews like this recipe, curries and even cakes. Don't waste your pumpkins!!

Lucy C.
3 November 2017

Lucy C.

chuck it in and see what happens - my kind of cooking too! I hope all those carved pumpkins get used in this, otherwise the waste must be shocking.

Sean S.
2 November 2017

Sean S.

This sounds incredibly easy and idiot-proof -perfect for me! Personally, I would exchange the chickpeas for red lentils in order to thicken the stew, and add a bit of curry powder.

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