It was a butternut squash casserole, the recipe for which I got (and changed a little bit) from Cook Vegetarian Magazine, the halloween one so it's a month or two old.
Basically you roast up a whole butternut squash, cut into chunks with shallots and a few garlic cloves (they didn't roast their garlic but I felt like it!), then you add some wine and flour and transfer to a casserole dish, add beans* veg stock, sun dried tomato paste, seasoning and some sage leaves and cook it for 30 minutes.
(*I used cannelinni beans instead of the butterbeans used in the original recipe, as my friend doesn't like butter beans.)
After the 30 mins is up, you're meant to add dumplings, but I left them out as I didn't want to tempt my stomach acid to rise up due to the stodge! So I just cooked it 45 minutes instead.