Ingredients
Method
1.Heat the olive oil in a heavy-based oven-proof pot. Sauté the pumpkin until one side is dark brown (this will give it a deep caramel flavour). Add the remaining veges, herbs and seasonings, tossing well.
2.Pour in the wine and simmer for 1 minute, then add the stock to halfway up the veges (this could be more or less than the 1½ cups depending on the size of the dish).
3.Cover with a lid or foil, then cook in a preheated oven at 180°C for 1 hour.
4.Serve with bread to soak up the juices.
For a creamy, stroganoff-type casserole, stir through 3 tbsp sour cream just before serving. To peel cloves of garlic, nip off the ends, then squash them with the flat blade of a large knife. The cloves will splay open and the skins will fall away.
Note
