Squash, sage & butter bean hot pot recipe | Good Food

Ingredients

• 2 tbsp olive oil plus a drizzle
• 2 onions finely chopped
• 2 carrots finely chopped
• 2 celery sticks finely chopped
• 1 butternut squash
• 2 garlic cloves crushed
• 2 rosemary sprigs needles picked and chopped
• 2 bay leaves
• 3 parsnips peeled and cut into 3cm pieces
• 3 tbsp plain flour
• 125ml white wine
• 400ml vegetable stock
• 3 x 400g tins butter beans drained and rinsed
• 2 tbsp wholegrain mustard
• 150g crème fraîche
• ½ small bunch of sage ½ leaves picked, ½ finely chopped