Squash is one of our favourite things about this time of year. With their bright orange, deep green and baby blue skins, they bring a real splash of colour to our veg counter. They’re also great on the plate and we often use squash to make warming soups or we simply roast chunks to go with our Sunday dinner.
Here we’ve paired squash with another autumnal favourite of ours, beef shin, to create a delicious casserole that’s easy to prepare and incredibly wholesome. We like to roast our squash with the skins on and add it to the dish towards the end of the cooking time. This ensures our favourite vegetable maintains its shape and texture. But, if you prefer, you could peel yours and add it to the casserole a little earlier to cook in the liquid.
1 kg beef shin, diced
Salt and pepper for seasoning
1 tbsp dried mixed herbs
25g plain flour
4-6 tbsp rapeseed oil
1 large onion, peeled and sliced
2 medium carrots, chopped
2 sticks of celery, chopped
2 garlic cloves, peeled and sliced
1 litre beef stock
750g winter squash, deseeded and diced
2 garlic cloves, chopped into thirds
2 sprigs of fresh thyme
100g greens, such as savoy cabbage, roughly chopped
2 tbsp flat-leaf parsley, chopped
1) Preheat your oven to 160C or Gas Mark 2.
2) In a large bowl, mix together the flour and mixed herbs. Season with a little with salt and pepper.
3) Add the diced shin and mix with your hands to ensure each piece is covered with the seasoned flour.
4) Heat 2 tbsp of the oil in an ovenproof casserole dish and brown the beef in batches, setting the browned beef to one side when you’re done.
5) Add 2 tbsp of the remaining oil to the casserole dish along with the onion, carrots and celery. As they begin to soften add the sliced garlic.
6) Cook for a couple of minutes, then add the stock and use a wooden spoon to scrape the bottom of the dish.
7) Return the browned beef and bring everything to the boil.
8) Transfer to the oven and cook for around two and a half hours.
9) Place the squash in roasting dish and drizzle with rapeseed oil. Add the thirds of garlic and fresh thyme and transfer to the oven to roast for around 30-40 minutes.
10) Once the squash is cooked stir it into the beef casserole, along with the chopped greens. Add a little more stock or water if you think it’s needed.
11) Return the casserole dish to the oven and cook for a further 10 minutes, just until the greens have wilted.
12) Serve with creamy mash and sprinkles of parsley.
Inspired by this Simply Beef & Lamb Recipe.