Butternut Squash & Butterbean Casserole with Herbed Dumplings

For the casserole:

• 1 medium butternut squash (cut into 2.5cm chunks, leave the skin on for texture)
• 6 sage leaves (roughly chopped)
• 3 tbsp olive oil (extra virgin)
• 3 cloves garlic (crushed)
• 1 tbsp plain flour
• 6 floz white wine
• 1 tin butterbeans (drained and rinsed)
• 13.5 floz vegetable stock
• 2 tbsp sundried tomato paste

For the dumplings:

• 7 oz self raising flour
• 3.5 oz vegetable suet
• 2 tsp dried mixed herbs
• salt
• ground pepper
• 5-8 tsp cold water