Sweet Butternut Casserole

A warming, autumnal dish, nice served with garlic bread and a baked potato and perhaps some vegan sausages.

Ingredients:

2 leeks, sliced into thin round slices

A little olive oil

Half a butternut squash (about 3 cups) cut into chunks

2 sweet potatoes cut into chunks

2 tins chopped tomatoes (about 3 cups/800g in all)

half a cup of water or vegetable stock

a handful of fresh mint roughly chopped or 3 teaspoons of dried mint

seasalt to taste

Fry the leeks in the oil for a few moments then add the squash and potato and stir until coated with the oil. Add the tomatoes, water/stock, salt and mint and bring to the boil. Simmer gently for about 20 minutes until cooked.