Spice up the fall season with this delectable spiced pumpkin and coconut casserole dish. Like most casseroles, this also tastes good if made ahead and reheated to serve but if you do, simply stir in the cream when reheating.

Preparation time: 30 minutes

Cooking time: 75 minutes

Total time: 1 hour 45 minutes

Serves: 6

Ingredients

• 500g shallots
• 1.5 kg pumpkin or squash
• 3 tbsp vegetable or rapeseed oil
• 1 large fennel bulb, chopped
• 3 red peppers, deseeded and roughly chopped
• 6 cloves garlic, crushed
• 2 tbsp Bart Cajun Seasoning
• 2 tbsp chopped thyme
• 1 vegetable stock cube
• 400ml can coconut milk
• 400g can chopped tomatoes
• 100ml single cream

Method

1. Place the shallots in a heatproof bowl, cover with boiling water and leave to stand for 2 minutes. Drain and rinse in cold water. Peel away the skins, leaving the onions whole. Cut the pumpkin or squash in half, then scoop out and discard the seeds. Cut away the skin and chop the flesh into 2-3cm chunks.

2. Heat 2 tbsp of the oil in a large saucepan or flameproof casserole dish and add the fennel and shallots. Fry gently for 6-8 minutes, stirring frequently, until just beginning to color. Drain to a plate. Add the peppers to the pan with the remaining oil and fry gently for 10 minutes, stirring frequently, until softened and lightly browned. (Make sure they color as this will bring out their sweetness and flavor.) Return the shallots and fennel to the pan, stir in the garlic, then add the Cajun seasoning, pumpkin and thyme.

3. Crumble in the stock cube and add 150ml water, coconut milk and tomatoes. Bring to a boil, reduce the heat to its lowest setting, cover and cook very gently for about 45 minutes, stirring occasionally, until the vegetables are very tender.

4. Stir in the cream and heat through gently. Leave to stand for 10 minutes before serving.