Preheat the oven to 200 degrees C. Heat the oil in a flameproof casserole dish and gently fry the onion for 6–7 minutes until softened. Add the garlic and butternut pumpkin and cook for a further minute, stirring all the time.
Add the stock, tomatoes with their juice, tomato paste, bay leaves, thyme and beans. Stir well (the mixture may look slightly dry at this stage, but the pumpkin will produce extra juices as it cooks), then slowly bring to the boil. Cover the casserole dish with a lid and transfer to the oven to cook for 25 minutes.
Meanwhile, mix together the breadcrumbs, nuts and parsley. Remove the casserole dish from the oven and season to taste. Scatter the top with the breadcrumb mixture and return to the oven, uncovered, for a further 20 minutes or until the crust is lightly browned.
I absolutely LOVE this recipe. I love the combination of beans, pumpkin and thyme. The nuts on top give it great texture. For a change I have also mix through 1 fillet of hot smoked salmon. The flavour really permeates the dish so you don't need much. - 06 Aug 2013
Thank you for submitting this recipe Zoë Harpham.
This was easy and delicious. It turned out exactly as described and would lend well to any alteration you desire. I shall be making it again tonight and adding cumin and chick peas instead of the borlotti and butter beans. - 28 Sep 2013