Ingredients

• 1 tablespoon extra virgin olive oil
• 1 medium red onion, cut into wedges
• 3 garlic cloves, crushed
• 3 teaspoons Mexican chilli powder
• 4 yellow squash, cut into wedges
• 250g orange sweet potato, peeled, roughly chopped
• 1 large carrot, roughly chopped
• 1 red capsicum, roughly chopped
• 410g can crushed tomatoes
• 1 cup Massel vegetable liquid stock
• 1 corn cob, husks and silk removed
• 125g cherry tomatoes
• Olive oil cooking spray
• 2 tablespoons fresh flat-leaf parsley leaves

Smoked cheddar dumplings

• 1 cup self-raising flour
• 2 tablespoons polenta
• 50g chilled butter, chopped
• 1 egg, lightly beaten
• 2 tablespoons milk
• 1/2 cup finely grated smoked cheddar

Method

• Step 1 Preheat oven to 180C/160C fan-forced.
• Step 2 Heat oil in a large, flameproof casserole dish over medium-high heat. Add onion and garlic. Cook, stirring, for 5 minutes or until the onion has softened. Add chilli powder. Cook, stirring, for 1 minute or until fragrant.
• Step 3 Add squash, potato, carrot, capsicum, crushed tomatoes and stock to dish. Bring to the boil. Cover. Transfer to oven. Bake for 35 minutes or until vegetables are just tender.
• Step 4 Meanwhile, make Smoked Cheddar Dumplings: Place flour and polenta in a bowl. Using fingertips, rub in butter. Stir in egg, milk and 1/3 cup cheese to make a soft, sticky dough. Roll level tablespoons of mixture into balls.
• Step 5 Using a large knife, cut corn kernels from cob in large pieces. Remove dish from oven. Stir in the corn. Increase oven temperature to 200°C/180°C fan-forced. Place dumplings, about 2cm apart, on top of the vegetable mixture. Place cherry tomatoes between dumplings. Sprinkle with the remaining cheese and spray with oil.
• Step 6 Return dish to oven. Bake, uncovered, for 25 minutes or until dumplings are firm to touch and cooked through. Serve casserole sprinkled with parsley.