Butternut Squash & Feta Crumble Recipe

Ingredients

1 butternut squash
2 leeks
4 garlic cloves
2 tsp ground cumin
1 tsp dried oregano
2 tbsp olive oil
Sea salt
Freshly ground pepper
150g plain flour
45g cold butter
400g tinned butter beans
400g tinned cherry tomatoes
120g feta

Prep: 15 mins | Cook: 55 mins

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Method

1. Prepare the veg: Preheat your oven to 180°C/Fan 160°C/Gas 4. Halve the butternut squash and scoop out the seeds (see our tip below on how to use them up). Chop the squash into small, bite-size chunks - no need to peel unless you want to. Trim the roots and woody greens off the leeks. Slice a cross in the top few cm to open them out and rinse out any grit, then chop the leeks into thick rounds. Peel and finely chop the garlic.

2. Tip the squash and leeks into a large ovenproof dish. Add the garlic and dust over 2 tsp ground cumin and 1 tsp dried oregano. Drizzle over 2 tbsp olive oil and season with a pinch of salt and pepper. Toss to coat the veg in the oil, then slide into the oven and roast for 30 mins till just tender and lightly charred at the edges.

3. Make the topping: While the veg roast, tip the flour into a bowl and add a pinch of salt. Chop the cold butter and add it to the bowl. Use your fingertips to rub the flour and butter together to make a fine, sandy mixture. If you have a food processor you can whizz the flour, butter and salt together to mix them together.

4. Finish the crumble: When the veg are lightly charred and tender, take the dish out of the oven. Tip the butter beans into the ovenproof dish with the liquid from their tin. Tip in the tinned cherry tomatoes. Gently stir to mix.

5. Sprinkle the crumble topping over the veg, then crumble over the feta. Slide the dish back into the oven and bake for 20-25 mins till golden and bubbling. Serve straight away in warm bowls.

6. Get ahead:
You can roast the veg the day before, then store in the fridge in a sealed tub, ready to scoop into your ovenproof dish and top with the crumble. The crumble mixture can also be made the day before and stored in the fridge in a tub, ready to sprinkle over the veg.

7. Eat me, keep me:
The crumble will keep in the fridge for up to 3 days, or you can freeze it for up to 3 months. Divide the crumble into individual portions, cool and then freeze in sealed tubs. Defrost overnight and reheat till piping hot all the way through.