Cosy Butternut Squash, Sage and Leek Crumble
with Hazelnut Crumb and Baby Leaf Salad
Ring in the festive season with recipes inspired by the flavours and merriment of the winter holidays. Our Cosy Butternut Squash, Sage and Leek Crumble is a savoury twist on dessert crumbles, swapping fruit for seasonal squash, leeks and sage. Top with a hazelnut crumb for extra cosiness.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Butternut Squash
1 unit(s)
Leek
1 bunch(es)
Sage
2 unit(s)
Garlic Clove
25 grams
Hazelnuts
(Contains Nuts May contain Nuts)
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
150 grams
Creme Fraiche
(Contains Milk)
10 grams
Vegetable Stock Paste
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
50 grams
Baby Leaf Mix
Not included in your delivery
1 tbsp
Olive Oil for the Crumb
100 milliliter(s)
Water for the Sauce
½ tsp
Sugar
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut widthways into 1cm slices.
Pop the butternut slices onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden and cooked through, 20-25 mins. Turn halfway through.
Meanwhile, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
Pick the sage leaves from their stalks and roughly chop (discard the stalks).
Peel and grate the garlic (or use a garlic press).
Roughly crush the hazelnuts in the unopened sachet using a rolling pin.
In a small bowl, combine the breadcrumbs, hazelnuts, olive oil for the crumb (see pantry for amount) and half the hard Italian style cheese. Season with salt and pepper. Set aside.
Next, heat a drizzle of oil in a large saucepan on medium heat.
Once hot, add the leek and season with salt and pepper. Cook the leek until softened, 6-8 mins, stirring occasionally.
Add the garlic and chopped sage. Cook until fragrant, 1 min.
Add the creme fraiche, veg stock paste, water for the sauce (see pantry for amount) and remaining cheese to the leek pan. Stir to combine and bring to the boil. Simmer until thickened slightly, 2-3 mins. Remove from the heat.
When the butternut squash has finished roasting, layer half in an appropriately sized ovenproof dish.
Pour over half the creamy leek sauce. Layer over the remaining butternut squash and pour over the remaining creamy leek sauce.
Sprinkle over the hazelnut crumb and bake in the oven until golden, 8-10 mins. TIP: Put the dish onto a baking tray to catch any drips.
Meanwhile, in a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
When everything's ready, add the baby leaves to the dressing and toss to coat. TIP: Don't add the leaves too early or they'll go soggy.
Share the butternut squash crumble between your plates.
Serve the salad alongside.
Enjoy!
