Pinto and pumpkin casserole

Pinto and pumpkin casserole with a Cheese and herb crust

Pinto and pumpkin casseroleServes: 4

Nutritional value per serving
Calories: 525
Protein: 22 g
Carbohydrates: 67 g
Fat: 20 g
Saturated Fat: 6.1 g
Fibre: 5.8 g


500 g (1 lb) pumpkin (or butternut squash), peeled, deseeded and chopped
2 tablespoons (30 ml) extra virgin olive oil
1 large red onion, chopped
2 garlic cloves, crushed
1 red pepper, de-seeded and diced
1 green pepper, de-seeded diced
1 teaspoon (5 ml) dried basil
1 x 400 g can vegetable soup
1 x 420g can pinto beans, drained
2 tablespoons (30 ml) lemon juice
1 tablespoon (15 ml) fresh parsley, chopped

Cheese and herb crust:
1 small baguette
2 tablespoons (30 ml) olive oil
1 tablespoon (15 ml) fresh thyme, chopped
2 tablespoons (30 ml) fresh parsley, chopped
85 g (3oz) Parmesan, grated


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. Using a hand blender or food processor, puree the pumpkin with the cooking liquid so that you have a fairly thin puree.

2. Heat the olive oil in a large pan. Add the onion, garlic and peppers and cook over a moderate heat for 5 minutes.

3. Add the basil, canned soup and canned beans. Bring to the boil, stirring, and then simmer for 10 – 15 minutes. Stir in the pumpkin puree, lemon juice and parsley. Spoon the bean mixture into a baking dish.

4. 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.

5. Place the dish under a preheated hot grill for 4 – 5 minutes until the bread is golden brown and crisp.

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