360g butternut squash, chopped into small chunks
250g sweet mini peppers, seeded and halved
400g tin cannellini beans, drained and rinsed
400g tin chickpeas, drained and rinsed
400g tin chopped tomatoes
10-12 basil leaves, shredded
75g pine nuts, toasted
2 tbsp extra-virgin olive oil
2. Pour over the chopped tomatoes then sprinkle with half the basil, (the optional) chilli flakes and season well. Stir well then set the slow cooker to low and cook for 4 hrs, until the vegetables are soft and tender.
3. Serve sprinkled with the remaining basil, the toasted pine nuts, a drizzle of olive oil, add more seasoning to taste if required and shavings of hard cheese, if you like.
Freezing and defrosting guidelines
Some readers may also be interested in seeing this slow cooker Chicken Casserole recipe here
Dear reader, this blog is presented in a magazine style - we hope something for everyone. You will find a variety of articles, studies, thoughts, photographs, music and recipes! However, not all the recipes ideas featured in this blog may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan