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Ingredients
- 1 Butternut Squash, weighing approx. 450g / 1lb, peeled and cut into small cubes
- 150g / 5oz fennel, very thinly sliced
- 1 x 400g tin chopped tomatoes with herbs
- 1 clove garlic, crushed
- 15ml /1tbsp fresh sage, finely chopped (or 2tsp dried)
- salt & freshly ground black pepper
- 1 x 200ml tub creme fraiche*
- 50g / 2oz butter/margarine
- 75g / 3oz wholemeal plain flour
- 25g / 1oz rolled oats
- 25g / 1oz parmesan cheese, finely grated*
- 30ml / 2tbsp pine kernels, roughly chopped
Method
- Arrange cubes of squash in large ovenproof dish, along with the fennel.
- Mix together the tomatoes, garlic, sage and seasoning and pour over the vegetables. Spoon over the creme fraiche.
- Cover with foil and bake in a preheated oven 200˚C/400˚F/Gas Mark 6 for 40 minutes, or until the squash is just tender.
- Rub the butter/margarine into the flour. Stir in the oats, parmesan cheese and pine kernels. Bake, uncovered, for a further 20 minutes until golden brown.
* To make this dish vegan, omit creme fraiche, or you could make a white/'cheesy' sauce to go on top instead. In the crumble mixture, substitute with vegan parmesan, or use yeast flakes, or other vegan cheese, or just add more pine kernels.
From Sally
