Butternut Squash Crumble

A savory vegetarian crumble featuring roasted butternut squash, leeks, and spices, topped with an oat crumble and basil oil.

Vegetarian Healthy Main Course Squash

Estimated Nutrition

Calories

1063

kcal / serving

4252 kcal total

Carbs

60.7g

per serving

242.6 g total

Fat

87.1g

per serving

348.4 g total

Protein

13.6g

per serving

54.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

200

Butter

Chilled, cut into cubes

Fruits

0.5

piece

Lemon

Juice only

GrainsCereals

150

Plain Flour

150

Porridge Oats

NutsSeeds

piece

Garlic

Cloves, peeled and chopped

tsp

Garam Masala

tsp

Fenugreek

Ground

tsp

Curry Powder

pinch

Salt

To taste

pinch

Black Pepper

To taste

bunch

Basil

Torn leaves

OilsFats

Vegetable Oil

Plus 15ml for roasting squash

150

Olive Oil

Vegetables

piece

Onion

Peeled and sliced

piece

Leek

Trimmed and cut into large slices

200

Cavolo Nero

Chopped

200

Cabbage

Leaves, chopped; alternative to cavolo nero

200

Butternut Squash

Flesh cubed and pre-roasted

440

Tomato

Canned, chopped

Method

Bake the sprinkle-topped dish for 25 minutes until golden.

Rub the flour, butter, salt, and oats together until the mixture resembles breadcrumbs.

Serve the crumble drizzled with the basil topping.

Stir in the roasted squash, tomatoes, and spices, then transfer to an ovenproof dish.

Add the leeks and greens and fry for 4 minutes until wilted.

Fry the onion and garlic in oil for 4 minutes until softened.

Blend the olive oil, basil, and lemon juice in a food processor.

Preheat the oven to 200°C.