Roast Butternut Squash & Kale Crumble

Yes, you can have crumble for dinner. In this comforting savoury crumble traybake, fruit is swapped for a butternut squash, chickpea and kale filling. Topped with a cheddar crumble topping. Brimming with vegetables this is a satisfying meal perfect for a cosy night in.

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Ingredients

butternut squash 1 (chopped)
red onion 1 (sliced)
dried thyme 1 tsp
olive oil 1 tbsp
kale 60 g
tinned plum tomatoes 400 g
chickpeas 400 g (drained)
cream cheese 80 g
vegetable stock cube 1 (crumbled)
plain flour 90 g
unsalted butter 40 g
mature cheddar 100 g (grated)

Method

Preheat the oven to 220°C/200°C fan/gas mark 7. Peel and chop the butternut squash into small cubes, approx 2.5cm. Slice the red onion.
In a baking dish, toss the butternut squash, red onion, thyme and olive oil together and bake in the oven for 10 minutes.
In a bowl mix together the kale, crumbled **vegetable stock** cube, plum tomatoes, chickpeas and the cream cheese. Use the back of a spoon to break up the plum tomatoes a little. Season with salt and pepper and stir well. Pour this over the vegetables and toss well to coat all the vegetables. Bake in the oven for 10 minutes.
Meanwhile, make the crumble by rubbing the flour and butter together with your fingertips until it is the consistency of breadcrumbs. Grate the cheddar. Stir in the cheddar and season with salt and pepper.
Remove the dish from the oven and give it a quick stir. Turn the oven temperature down to 200°C/180°C fan/gas mark 6.
Scatter the cheesy crumble on top of the veg (don’t press it down). Pop the dish back in the oven for a further 20 - 25 minutes, until it is golden and bubbling and the squash is cooked through.
Leave to stand for a few minutes before serving, then plate up and enjoy!

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Roast Butternut Squash & Kale Crumble

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Ingredients

Method

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